Brussels Sprouts With Bacon and Cream
5 cups brussels sprouts (1 large stalk)
1/4 pound bacon, cut crosswise into 1/2-inch pieces
1/2 cup heavy cream
1/2 to 1 teaspoon salt (depending on saltiness of bacon)
1/2 teaspoon freshly ground pepper
1. If sprouts are on the stalk, remove them with a small paring knife and rinse carefully. Remove any thickness at the base, and halve the sprouts.
2. Fill a large Dutch oven or saucepan with a few inches of water. Put a metal steamer in the pot and boil. Add the sprouts, and when the water is boiling, cover and steam for 5 minutes or until tender and a knife can easily pierce the center. Check the water level midway through steaming and add additional water if needed. Remove from the steamer and set aside. This can be done a day in advance, as they are re-warmed in the sauce.
3. In the same Dutch oven, over medium-high heat, sauté the bacon until crisp. Set aside, drain and discard the fat, and return the bacon to the pan.
4. Add the steamed brussels spouts and heavy cream and simmer until the cream is thick and reduced, about 6 to 10 minutes. Season with salt and pepper.
Serves 6 to 8
*Lauren Bank Deen, Brooklyn mom and author of cookbook, Kitchen Playdates: Easy Ideas for Entertaining That Include the Kids, shares this recipe. "It's my Thanksgiving standard. My family complains if I skip it," says Deen. "Yes it's decadent, but you've never seen kids gobble up so many brussels sprouts!