I have written about Brussels sprouts before (notice how my photography has improved since then!), and I have to say that I think people are starting to warm up to them. I have noticed in the restaurant that fewer guests are complaining about the presence of sprouts on their plates and, in fact, some people even favor them over other vegetables! Good job, folks. Click here to see a nice stalk of sprouts purchased at the Farmer's Market during warmer days.
Brussels sprouts are one of my favorite vegetables to get me through the long winter months. This recipe comes together in a flash and tastes fresh and green. You can, of course, fore go the bacon, but why would you? This recipe uses one of my favorite tools, the Ceramic Slicer.
Shaved Brussels Sprouts with Bacon - serves 2
2 slices thick-cut bacon, slices very thinly
14 nice bit Brussels sprouts, tough outer leaves removed but stems in tact for using as handle
1/2 cup chicken or vegetable stock (or water)
2 tbsp heavy cream (optional)
Shave the sprouts using a ceramic slicer, box grater, mandoline or just your own really good knife skills, and set aside. Place the bacon in a large skillet and cook over medium heat until crisp, then drain on paper towels and set aside. Pour out all of the bacon fat except a thin coating and return the pan to the heat; add most of the chicken stock, turn the heat up to high and reduce the stock by about one third, then add the sprouts, stirring to coat them with stock. Season with salt, pepper and nutmeg (I like about 10 grates of freshly grated nutmeg, or a very small pinch) and cook for about 4 minutes, until the sprouts are just barely tender, adding a little more stock or water as needed. When the pan is nearly dry, add the heavy cream and stir to coat. Taste to check seasoning and adjust accordingly. Serve to surprised, newly-sprout-loving-significant other or guest.