Best 3 Brussels Sprouts In A Sherry Bacon Cream Sauce Recipes
Indulge in a culinary symphony of flavors with our featured dish, Brussels sprouts bathed in a luscious sherry-bacon cream sauce. This delectable medley of textures and tastes is sure to tantalize your palate. Savor the nutty sweetness of Brussels sprouts perfectly complemented by the smoky bacon and rich cream sauce infused with a hint of aromatic sherry. As a delightful bonus, we've curated a collection of equally enticing recipes to satisfy your diverse culinary cravings. Embark on a culinary adventure with our succulent shrimp scampi brimming with succulent shrimp enveloped in a luscious garlic-butter sauce. Dive into the depths of flavor with our creamy Tuscan chicken, a symphony of tender chicken, succulent sun-dried tomatoes, and spinach bathed in a velvety Parmesan cream sauce. And for a vegetarian delight, our hearty lentil soup, brimming with an array of lentils, vegetables, and herbs, promises a symphony of flavors in every spoonful.
Check out the recipes below so you can choose the best recipe for yourself!
BRUSSELS SPROUTS WITH BACON, CHESTNUTS, AND CREAM
At Thanksgiving, I caramelize brussel sprouts which brings out their buttery, mellow flavors. In this recipe, they meld together with bacon or pancetta, cream, onions and olives to make a spectacularly interesting dish.
Provided by Jonathan Waxman
Categories side-dish
Time 45m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat a large, heavy-bottomed skillet over medium heat. Cut the pancetta into ½-inch dice; dice the onions. Add the pancetta, onion, and 1 tablespoon olive oil to the pan and cook until brown, 5-8 minutes. Trim and halve the Brussels sprouts.
- Smash the garlic cloves, then chop finely. Move the pancetta and onion to the sides of the pan. Add the remaining olive oil and the Brussels sprouts, cut-side down, to the center of the pan. Then add 1 tablespoon butter.
- Season evenly with salt and pepper.
- Add the chestnuts, olives, and garlic, and stir. Cook, stirring occasionally, until golden brown, 6-7 minutes.
- Add the remaining butter, cream, and water. Add the sage and thyme (optional). Reduce the heat and simmer until the Brussels sprouts are tender and the liquid has thickened, 10-15 minutes. Serve hot.
BRUSSELS SPROUTS WITH SHERRY-ASIAGO CREAM SAUCE
Eating Well Magazine, November 2006 edition. Look for dry-to-medium sherry sold with other fortified wines in your wine or liquor store. This is the only way the residents here at the home will even try the vegetable -- I liked it very much. However, after tasting it I thought it needed something -- to begin with added nutmeg and then a crushed red pepper flakes, for that extra zing.
Provided by Manami
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place Brussels sprouts in a steamer basket and steam in a large saucepan over 1 inch of boiling water until tender, about 8 minutes.
- Meanwhile, heat oil in a small saucepan over medium heat.
- Add shallot and cook, stirring once or twice until just starting to brown, 1 to 1 1/2 minutes.
- Sprinkle in flour; stir until combined.
- Whisk in milk and sherry; bring to a simmer, whisking constantly.
- Reduce heat to medium-low and simmer, stirring often, until thickened and bubbly, about 3 minutes.
- Remove from the heat; stir in cheese, salt and pepper.
- Spoon the sauce over the sprouts.
Nutrition Facts : Calories 129.3, Fat 4.4, SaturatedFat 0.8, Cholesterol 2, Sodium 117, Carbohydrate 13.4, Fiber 3, Sugar 4.4, Protein 4.6
CREAM-BRAISED BRUSSELS SPROUTS
Brussels sprouts tend to turn people off. This way of cooking them brings out their nutty flavor and has made the most passionate haters at my last Thanksgiving say, at the very least, that this is the best brussels sprouts have tasted. The first time I made this, it ended up being dinner - not a side dish!
Provided by Pugged
Categories Side Dish Vegetables Brussels Sprouts
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Melt the butter in skillet over medium-high heat. Add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are browned in spots, about 5 minutes.
- Pour in the cream, and bring to a simmer. Reduce the heat to low, cover, and simmer until the sprouts are tender and easily pierced with a fork, 30 to 35 minutes. The cream will have reduced in volume, and will have taken on a creamy beige color. Remove the lid, and stir in the lemon juice. Allow the sprouts to simmer a few minutes more until the cream thickens and coats the sprouts. Season to taste with additional salt and lemon juice before serving.
Nutrition Facts : Calories 254.7 calories, Carbohydrate 11.7 g, Cholesterol 74.7 mg, Fat 22.7 g, Fiber 4.3 g, Protein 4.7 g, SaturatedFat 14.1 g, Sodium 171.3 mg, Sugar 2.7 g
Tips:
- For the best flavor, use fresh Brussels sprouts.
- If you don't have sherry on hand, you can substitute dry white wine.
- To make the sauce even creamier, add a dollop of sour cream or crème fraîche.
- If you don't have heavy cream, you can use milk instead. However, the sauce will be thinner.
- Season the sauce to taste with salt and pepper.
- Serve the Brussels sprouts immediately, while they are hot and crispy.
Conclusion:
This Brussels sprouts in a sherry-bacon cream sauce is a delicious and easy side dish that is perfect for any occasion. The Brussels sprouts are roasted until crispy and then tossed in a creamy sauce made with sherry, bacon, and cream. This dish is sure to be a hit with everyone at your table.
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