Brussels Sprouts in Creamy Carbonara Sauce - with bacon!

Name: Brussels Sprouts in Creamy Carbonara Sauce - with bacon!
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 150 g / 5oz bacon (, chopped (use streaky, not lean)); 750 g /1 1/2 lb brussels sprouts ((Note 1)); 1/4 tsp salt; 1/2 tsp black pepper; 2 g arlic cloves (, finely minced); 1/2 cup chicken or vegetable stock / broth (, low sodium (Note 2)); 1 cup cream (, heavy/thickened (Note 3)); 1/2 cup parmesan (, finely grated (best to grate your own)); 1/2 cup shredded mozzarella (or any other melting cheese)

Recipe video above. This is like Brussels Sprouts cooked gratin-style, except easier and faster because it's all made in one skillet on the stove! The idea with this recipe is to get a load of flavour into the brussels sprouts by firstly sautéing in bacon fat and garlic, then simmering in a cre

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Brussels Sprouts in Creamy Carbonara Sauce - with bacon!

Foto: RecipeTin Eats

Bahan-bahan

6 porsi

150 g / 5oz bacon (, chopped (use streaky, not lean))
750 g /1 1/2 lb brussels sprouts ((Note 1))
1/4 tsp salt
1/2 tsp black pepper
2 g arlic cloves (, finely minced)
1/2 cup chicken or vegetable stock / broth (, low sodium (Note 2))
1 cup cream (, heavy/thickened (Note 3))
1/2 cup parmesan (, finely grated (best to grate your own))
1/2 cup shredded mozzarella (or any other melting cheese)

Langkah-langkah

Prepare brussels sprouts: Trim the woody end off, halve, then remove scraggly and loose outer layers.
Cook bacon: Place bacon in cold non stick skillet, then turn the stove on medium high (Note 4). Cook bacon for 2 to 3 minutes until golden, then remove with a slotted spoon.
Reserve some fat: Discard excess bacon fat, leaving behind 2 tablespoons (or so). If you're short, add a dab of butter or olive oil.
Sauté brussels: Add brussels sprouts and cook for 3 minutes, stirring every now and then, until the cut face becomes light golden.
Add garlic, salt and pepper, then keep sautéing for another 1 minute or until the cut face become golden.
Braise in stock: Add chicken stock then lower heat to medium and simmer for 4 - 5 minutes, stirring every now and then to encourage even cooking, until the brussels are almost cooked through (check with a knife). Don't let them cook through completely - we will be simmering a little more.
Add cream and stir. Simmer for 2 minutes to reduce.
Add parmesan and cheese. Stir until melted, then simmer for a further 1 minute to to let the sauce thicken more and for the brussels sprouts to finish cooking through. (Note 5 on sauce thickness)
Check for salt: Taste and add more salt if needed (I usually find it doesn't need any more.)
Sprinkle with bacon: Transfer to serving bowl, sprinkle with cooked bacon and serve hot!