Ad blocker interference detected!
Wikia is a free-to-use site that makes money from advertising. We have a modified experience for viewers using ad blockers
Wikia is not accessible if you’ve made further modifications. Remove the custom ad blocker rule(s) and the page will load as expected.
From my Aunt Maggie's Estate. She is the one that got me used to eating different vegetables as a young child. She had a magnificent garden and was a fabulous cook. This recipe indicates it came from a 1927 Farmer's Almanac. I also make this dish when my pastor comes to dinner, he is a huge sprouts fan.
- Contributed by Cat's Recipes Y-Group
- 2 pounds Brussels sprouts
- ½ pound bacon
- 1 tablespoon butter
- 1 cup heavy cream
- 2 tablespoons fresh bread crumbs
- 8 tablespoons unsalted butter, cubed
- Preheat oven to 375°F.
- Prepare the sprouts by cutting a thin slice off the root end of each and then cutting a slit on that end to establish even cooking.
- In a large pot of boiling salted water blanch sprouts for 5 minutes.
- Drain, drop in ice cold water and drain again.
- Sauté bacon until limp, not crisp.
- Drain and coarsely chop.
- Mix the sprouts and bacon together and spread the mixture in a buttered gratin dish.
- Pour cream over the sprouts and bacon mixture.
- Dot with bread crumbs and butter.
- Bake for 20 minutes or until hot.