Brussels Sprouts with Malted Cream
Food & Wine
Brussels Sprouts with Malted Cream
Food & Wine
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4 ounces slab bacon, cut into 1/4 inch dice 1 large onion, cut in 1/4 inch dice (2 cups) 1/4 cup malt vinegar 2 cups sour cream 1 teaspoon Worcestershire sauce salt and freshly ground pepper 2 pounds Brussels sprouts, trimmed Directions: Heat a large nonreactive skillet over moderate heat. Add the bacon and cook, stirring occasionally, until just beginning to brown and the fat is rendered, about 5 minutes. Add the onion and cook, stirring, until softened, 8 to 10 minutes. Pour off the excess fat from the skillet. Increase the heat to moderately high, add the malt vinegar and boil until almost evaporated, about 2 minutes. Stir in the sour cream and Worcestershire. Season with salt and pepper and keep warm. In a large saucepan with a steamer basket, bring 3 cups of water to a boil. Meanwhile, score the root ends of the Brussels sprouts with an "X". Halve the sprouts if they are large. Steam the Brussels sprouts until just tender, 12 to 15 minutes. Transfer the Brussels sprouts to a serving bowl. Add the malted cream and toss to coat. Serve hot. Serves 12.
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