Sprouts in a creamy carbonara sauce

Photo: RecipeTin Eats

Bacon, garlic and a quick stock braise, then cream, parmesan and mozzarella bubbled into a sauce. It's sprouts dressed as carbonara, and kids eat them.

From Nagi Maehashi at RecipeTin Eats · @recipe_tin

Braising in stock cooks the centers through before the cream goes in, so the sauce never has to boil hard.

You need

• 5 oz (150 g) streaky bacon, chopped
• 1 1/2 lb (750 g) Brussels sprouts
• 1/4 tsp salt
• 1/2 tsp black pepper
• 2 garlic cloves, finely minced
• 1/2 cup (125 ml) low-sodium chicken or vegetable stock
• 1 cup (250 ml) heavy cream
• 1/2 cup finely grated parmesan
• 1/2 cup shredded mozzarella (or any melting cheese)

How to make it

1. Trim the woody ends off the sprouts, halve them and pull off any loose outer leaves.
2. Put the bacon in a cold nonstick skillet, then turn the heat to medium-high. Cook 2 to 3 minutes until golden, then lift it out with a slotted spoon. Pour off all but about 2 tablespoons of fat (add butter or oil if you're short).
3. Add the sprouts and cook 3 minutes, stirring now and then, until the cut faces are light golden. Add the garlic, salt and pepper and cook 1 minute more.
4. Pour in the stock, turn the heat to medium and simmer 4 to 5 minutes, stirring now and then, until the sprouts are almost cooked through (a knife meets a little resistance in the middle).
5. Stir in the cream and simmer 2 minutes to reduce. Add the parmesan and mozzarella and stir until melted, then simmer 1 minute more, until the sauce coats a spoon and the sprouts are tender.
6. Taste for salt (the bacon and cheese usually cover it), tip into a serving bowl and scatter the bacon on top. Serve hot.

Written in our own words from Nagi Maehashi's recipe, with their quantities. The original: Sprouts in a creamy carbonara sauce, RecipeTin Eats.

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