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Choux de bruxelles au bacon fumé et fromage bleu |
Garnishes
An old classic recipe, with an also classic vegetable but amazingly tasteful, straight to the point approach that will be pleasing everyone.
An alternative for this recipe is to make the sprouts dark brown coloured. Keep the same steps, only colour them in a cast iron pan with a bit of vegetable oil and butter at the very end. This pushes the flavors up a notch.
Ingredients
Recipe for 4 servingsBrussel spouts cocotte
- Salt and pepper
Preparation time: 30 min
Preheat your Four at 400 °F
-
Mise-en-place
Take the end tip off of the brussels sprouts and cut them in 2, on the length side.
Cut the bacon into lardons also.
Crush the garlic cloves.
-
Brussel sprouts cocotte
On medium high heat, throw the bacon in and let everything colour and melt for a good 2mins. Add in the brussels sprouts and then the pepper - salt is facultative.
With a lid on, put everything in the oven for 10 to 15mins. Make sure the sprouts are still a bit crunchy or al dente. Then at the very end, throw a nice chunk of butter to smooth everything out and let it melt in.
An alternative for this recipe is to make the sprouts dark brown coloured. Keep the same steps, only colour them in a cast iron pan with a bit of vegetable oil and butter at the very end. This pushes the flavors up a notch.
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- Choux de Bruxelles au bacon fumé et fromage bleu |
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30min of cooking class + 30min of tasting = 1h of fun
- Flank Steak with shallots and fresh thyme roasted new potatoes |
- Choux de Bruxelles au bacon fumé et fromage bleu |
L'ATELIER DU CHEF
Let yourself be drawn into the world of your chef and create a delicious 3 course meal!
- Smoked beef carpaccio, cauliflower dressing, capers, parmesan cheese |
- Half poultry in crapaudine, contised with Tartufata butter, morel sauce, purée of potatos and green oignons
- Torta al limone, crema al mascarpone |
- Choux de Bruxelles au bacon fumé et fromage bleu |
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