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Brussels Sprouts With Creamy Bacon

Provided by: Chef Michel Richard
Served at: Villard Michel Richard

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8 cups Brussels sprouts
2 white onions, in 1/4-inch dice
8 oz. applewood-smoked bacon, in 1/2-inch-wide strips
1/4 cup extra-virgin olive oil
1 cup chicken stock
1 cup heavy cream
8 tbs. (1 stick) butter
1/4 cup bread crumbs
2 tbs. chopped parsley
Salt and freshly ground black pepper


Steam the Brussels sprouts for 7 minutes, until they are tender when pierced with a knife. In a saucepan, sauté the onions in oil until caramelized and golden brown. Season the onions with salt and pepper. Cook the bacon in a separate pan until it’s crispy. Put the Brussels sprouts, onions, and bacon in a large casserole, add the stock and cream, and bring to a boil. Add the butter to the pan, season with salt and pepper, and continue to cook until the sprouts are coated with the sauce. Sprinkle bread crumbs and parsley over the top. (Published 2013)

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