City Palate

The Entertaining Issue - November December 2017

Christmas Brussels Sprouts

Nov/Dec 2009

If you are of the opinion that sprouts are just a vehicle for conveying such goodies as cream and bacon to the mouth, then this recipe is for you.

2 lbs. small Brussels sprouts

1 T. each, butter and oil

4 oz. lean bacon, diced

1 oz. flaked almonds

¾ c. whipping cream

finely grated zest of a lemon

salt and pepper

dash of lemon juice

Trim the sprouts and drop them into a saucepan of boiling water. Simmer them until almost but not quite cooked, then drain well and pat them dry with paper towels.

Heat the butter and oil in a large frying pan. Add the bacon and almonds and sauté them until lightly browned. Add the sprouts and cook for 2 to 3 more minutes, stirring. Remove the pan from the heat and allow it to cool for a few seconds, then add the whipping cream and lemon zest. Return the pan to the heat and let the cream bubble, stirring frequently, for about 4 minutes, until it’s reduced to a rich sauce. Season with salt, pepper and the dash of lemon juice. Serve immediately. Serves 6.



Vegetables and Salads