Seasonal local food recipe No.133: Brussels sprouts with bacon

sprouts on a stem-camel csa

This recipe, from the American TV cook Rachael Ray, dares anyone who says “Yuk!” to Brussels sprouts – even children – to dislike them after trying them cooked this way.

The sprouts absorb the flavour of the stock and the short cooking time ensures that they don’t collapse.

Serves: four

Preparation time: 10 minutes
Cooking time: 15 minutes

3 slices bacon, chopped
1 tablespoon extra-virgin olive oil
1 shallot or small onion, chopped
800g Brussels sprouts, trimmed, small spouts left whole, larger spouts halved
250ml chicken stock
Salt and pepper to taste

Brown the bacon in a medium skillet over medium high heat. Remove the bacon to a paper towel-lined plate. Put the extra-virgin olive oil to the pan. Add the shallot or onion and saute for one to two minutes. Add the Brussels sprouts and coat in oil. Season with salt and pepper. Cook the sprouts for two to three  minutes until they begin to soften, then add the stock. Bring it to a bubble, cover and reduce heat to medium low. Cook  for up to 10 minutes, until sprouts are just tender. Transfer sprouts to a serving dish with a slotted spoon and top with the cooked bacon bits.

Brussels sprouts with chestnuts, bacon and parsley

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