Brussels Sprouts Gratin

Name: Brussels Sprouts Gratin
Yield: 4 servings
Ingredients: 1 pound Brussels sprouts; 2 slices bacon or 3 slices pancetta, cut into 1/2-inch pieces; Salt; Fresh-ground black pepper; 1/2 cup half-and-half, or a mixture of half-and-half and heavy cream; 1/3 cup fresh breadcrumbs (see page 62); Thin shavings of butter

December 20, 2011

Brussels sprouts look like tiny cabbages, and indeed they are part of the cabbage family. Though they come in both red and green, the green variety is by far the more common. Brussels sprouts grow on tall, heavy stalks and make quite a dramatic sight when sold still on the stalk at the farmers’ market. Choose smaller sprouts that are tightly closed, bright in color, and have no yellowing leaves. They should feel firm and heavy for their size. To prepare the sprouts, remove and discard any damaged outer leaves and trim the stem, cutting it close up to the bottom of the sprout. Brussels sprouts can be cooked whole or cut up, or all the leaves can be separated from the core. Give the prepared sprouts a quick wash and drain them before using.

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