Region: USA
Category: Vegetables
Season: Fall
Difficulty: Easy
A New England Thanksgiving menu, the only truly proper one I feel, has some prescribed dishes, one of which is Brussels sprouts. Even though Brussels sprouts are a Mediterranean vegetable, they're not very popular there. I happen to like Brussels sprouts but many people don't care for Brussels sprouts. But this is the preparation they eat and I suspect the reason they like it is they can't recognize it as Brussels sprouts. This is a terrific preparation and big servings are taken by everyone. This preparation can be made Thanksgiving morning and left in the skillet to be reheated for 5 minutes on high when it is time to serve.
Yield: Makes 8 servings
Preparation Time: 30 minutes
1 1/2 pounds Brussels sprouts
1/4 cup unsalted butter
6 thick rashers maple-cured bacon, chopped
6 tablespoons crushed or chopped blanched hazelnuts
Salt and freshly ground black pepper to taste
1. Blanch the Brussels sprouts in boiling water for 3 minutes to preserve their bright green color. Drain and plunge into ice water or cool under running cold water. Bring a saucepan of water to a boil again and cook until the Brussels sprouts are easily pierced by a skewer with only a slight resistance, about 10 minutes. Drain, trim, and chop coarsely.
2. In a large skillet, melt the butter with the bacon over medium-high heat and cook until the bacon is browned and crispy, about 10 minutes, stirring frequently. Drain all but 1/4 cup bacon fat from the skillet and add the hazelnuts and cook for 1 to 2 minutes. Add the chopped Brussels sprouts, season with salt and pepper and cook 3 minutes, stirring. Serve or reheat when Thanksgiving dinner is served.Note:
If you do not have peeled (blanched) hazelnuts, you must roast them in a 450 degree oven until their skin peels off easily.
Posted: 11/24/2008
