TABELIAAUTHENTIC RECIPE
Choux de Bruxelles aux LardonsBrussels Sprouts with Bacon
- Total
- 35 min
- Difficulty
- ★★☆☆☆
- Serves
- 4 servings
- Prep 15 min
- Cook 20 min
Trim Brussels sprouts, boil uncovered in salted water and drain without a cold-water bath. Blanch bacon strips to reduce their saltiness, fry in butter, then add the sprouts and brown over high heat. A French accompaniment to roast pork, pheasant or partridge.
AUTHENTICITY SCORE
Authenticity Score
This is the standard recipe, exactly as it’s made where it comes from — the highest Authenticity Score possible. Substituting ingredients changes this score; the app shows exactly how, ingredient by ingredient.
Ingredients (4 servings)
100Authenticity- Brussels sprouts500 gChoose sprouts of similar size.
- Slab bacon125 gCut into strips about 1cm square and 3cm long.
- Salt17 g15g for the boiling water; 0–2g to finish.
- Unsalted butter40 g
- Coarsely ground black pepper0.5 g
Method
Trim and wash the sprouts, then cut the bacon into strips
- 1 MeanwhileWhile cutting, bring 4L water with 15g salt to a boil over high heat in a large pot.
- 2 Trim about 1mm from the base of each sprout, remove 1–2 damaged outer leaves and rinse with water.
- 3 Cut 125g bacon into strips about 1cm square and 3cm long.
Ready when
Proceed when the damaged outer leaves have been removed and the bacon strips are even.
Blanch the bacon and boil the sprouts uncovered for 8 minutes
- 1 Place the bacon in a small saucepan with enough water to cover. Heat over medium heat, boil for 1 minute after the water comes to a boil, then drain.
- 2 Add the sprouts to the boiling salted water and cook uncovered for 8 minutes.
- 3 Push a skewer into the base of the largest sprout. If it enters easily, drain and dry thoroughly with a cloth or paper towels. Otherwise boil for another 1–2 minutes at a time.
Ready when
Proceed when a skewer passes easily through the base and the sprouts remain bright green.
Caution
Overcooking makes the sprouts fall apart and develop a sulfurous smell.
Tips
If finishing immediately, do not cool in cold water; this diminishes their flavor.
Fry the bacon in butter, then brown the sprouts over high heat
- 1 Melt 40g unsalted butter over medium heat in a 28cm frying pan. Add the bacon and fry for 3 minutes.
- 2 Add the sprouts, increase to high heat and cook for 5 minutes, tossing the pan.
- 3 Add 0.5g black pepper, mix, taste and adjust with 0–2g salt. Transfer to a warmed dish.
Ready when
The dish is ready when the bacon edges are crisp and the sprouts are browned in patches.
Caution
Reduce the heat a little if the butter starts turning black.
About this dish
The people of Saint-Gilles in Brussels are said to have been called Kuulkappers, or “cabbage cutters,” since the 16th century, in reference to vegetable growing, particularly Brussels sprouts.
Today Hauts-de-France in northern France is the country's leading production region, and Brussels sprouts are sold in autumn and winter. In 19th-century Paris, their season was considered to run from November to the end of February. French cooking has paired these seasonal sprouts with bacon or chestnuts.
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