Brussels Sprouts Gratin

“Brussels sprouts are never going to win any popularity contests.” – Los Angeles Times Food Editor, Russ Parsons, in 1999 This once commonly agreed upon statement sums up in one sentence how many Americans still feel about this “lowly” member brassica vegetable family. If there was ever a Brussels sprouts recipe to prove this sentiment wrong, however, it would be this classic ‘Brussels Sprouts Gratin’ recipe from famed culinary innovator, Alice Waters! Ingredients: 1 pound Brussels sprouts 2 slices bacon or 3 slices pancetta, cut into ½-inch pieces Salt Freshly ground black pepper ½ cup half-and-half, or a mixture of half-and-half and heavy cream ⅓ cup fresh breadcrumbs Thin shavings of butter Instructions: Trim the outer leaves and stems from the Brussels sprouts. Cook until tender in abundant salted boiling water, about 10 to 12 minutes. Drain the sprouts well and chop coarsely. Put the bacon or pancetta into a heavy pan over medium heat and cook until just rendered and limp. Add the chopped sprouts. Season with salt and black pepper. Stir and cook for a few minutes. Butter a gratin or baking dish. Add the sprouts and bacon and spread evenly. Pour the half-and-half or cream mixture over it. Sprinkle the breadcrumbs over the sprouts. Top with the butter shavings. Bake in a 400° F oven for 20 to 25 minutes or until the crumbs are golden and the liquid is bubbling. Variation: Add chopped thyme and garlic to the sprouts with the bacon. Get the recipe at: https://price-pottenger.org/journal_a... #brusselsprouts #wholefoodsdiet #farmtotable