creamy brussels sprouts
with bacon garlic parmesan
Snittbetyg 00 röster
(300 g) bacon, cut into strips
(1 kg) Brussel sprouts, washed, (trim bottoms and cut sprouts in half)
Salt and pepper to season
garlic finely chopped
1 1/2 cups
(400 ml) light or heavy cream, (thickened cream)
1 1/2 teaspoons
cornstarch mixed with 1 tablespoon water (cornstarch slurry -- optional)
fresh shredded or grated mozzarella
fresh shredded or grated parmesan cheese
how to make brussel spouts taste good!
The combination of garlic and parmesan can make anything taste good, really. Play around with the cheese options by swapping out mozzarella for other another type of cheese. Some options include Provolone, White Cheddar, Gruyere, or even Swiss.
Preheat oven to 375°F | 190°C.
Fry the bacon in a large oven-safe skillet over medium heat until crispy. Use a slotted spoon to transfer to a paper towel lined plate to soak up some of the oil. Set aside.
Drain most of the bacon fat from the pan, leaving about 1-2 tablespoons for added flavour (adjust this amount to your liking). In the same pan, melt the butter, then add the Brussels sprouts and season with salt and pepper. Scrape up any browned bits from the bottom of the pan, and cook while stirring occasionally, for about 6 minutes. The edges should start crisping and slightly charring.
Add in the garlic and stir it through the sprouts for a minute, until fragrant. Pour in the cream, reduce heat down to low and allow them to simmer until tender (another 3-4 minutes).
If the cream is too thin for your liking, add in the cornstarch slurry, stirring it through immediately, until combined.
Add the bacon in and give everything a good mix to combine all of the flavours together. Top the sprouts with the mozzarella and parmesan cheeses. Bake until cheese is bubbly and sprouts are done to your liking (about 15 minutes). If you like your cheese browned, change oven settings to broil for 2-3 minutes, until golden.
Season with a little extra pepper, if desired, before serving. You can also sprinkle with fresh chopped parsley, thyme or rosemary.
A few years ago I had said no to Brussels sprouts, but now I eat them happily. ) The only bad thing about Brussels sprouts can be the strong smell that spreads in the home, and the stomach may react to them
Det är en klassisk dansk rätt som i sin enklaste form består av potatismos och knaperstekt bacon. Ibland serverar jag en LCHF-variant där jag byter potatismoset mot blomkålsmos, men idag fick barnen brinnande kärlek enligt dansk modell med mycket kolhydrater medan maken och jag åt en återkommande god och enkel fiskrätt med smak av bacon, parmesan och gräslök