French Food At Home
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Zosia from Toronto, ON
Wow! Caramelized Brussels sprouts bits topped with crispy bacon - fantastic!
The vegetable is prepped while strips of bacon crisp in a pan. The author instructs you to core the sprouts, remove the outer leaves and discard the centres(????) I trimmed and thinly sliced the entire sprout.
The bacon is drained, most of the fat removed, and the sprouts are sauteed in the pan with additional butter and oil until starting to caramelize, about 15-20 minutes. I used a fraction of the recommended fat and the dish turned out very well.
The leaves (some do fall off intact during trimming) are a beautiful bright green and candy sweet, and the sprout centres are tender and subtly sweet....there's no bitterness and no cabbage smell or flavour. Delicious.
The flavour is definitely worthy of a 5-star rating, but any recipe that directs me to discard an edible part loses 1.
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