Smokey creamy Brussels sprouts bake

Moushira Abdel-Malek, Tuesday 14 Jan 2020

Smokey creamy Brussels sprouts bake
Smokey creamy Brussels sprouts bake

Serves 6-8



900 gm Brussels sprouts (halved lengthwise)

1 tbsp crushed garlic

450 gm smoked bacon (cut into strips)

500 gm heavy cooking cream

500 gm mixture of: Shredded Mozzarella, mixed cheddar and Parmesan (grated)

Salt + pepper + touch of grated nutmeg



Stirfry bacon in its own fat; in a wide skillet.  Depending upon fat shed from bacon; discard some; if plenty; keeping an amount only enough to sauté Brussels sprouts.  Remove fried bacon by means of a pair of tongs; on to a side dish and cover to keep warm.  Add sprouts to skillet.  Stir to sauté; only to leave them translucent and crunchy.  Do not over cook them.  Add garlic.  Stir until just aromatic.  Season and add 450 mills of cream.  Stir over medium heat until it slightly thickens. Stir in 450 grams of cheese mixture. Crush fried bacon into small bites and return to skillet.  Give it another stir.  Transfer mixture into a rectangular baking dish.  Pour remaining amount of cream evenly on top. Top with reserved amount of cheese.  Bake uncovered, in a preheated oven of 200 degrees Celsius.  Remove when top is golden and cheese is melted.  Serve hot with a side of green salad.

This recipe is in courtesy of Dr Joe Riad, Tampa, Fl, USA


*A version of this article appears in print in the 16 January 2020 edition of Al-Ahram Weekly 

Search Keywords:
Short link: