Description
Sous vide Brussels sprouts cooked with bacon in garlic-infused bacon fat. It’s a delicious match made in heaven.
Ingredients
Units
Scale
- 1 pound Brussels sprouts
- 4 slices of bacon, cut into half-inch pieces
- 3 garlic cloves
- 2 tablespoons unsalted butter
- salt, to taste
Instructions
- Set up the sous vide: Preheat water to 185°F (85°C).
- Fry the bacon: In a sautépan, fry the bacon pieces over medium-high heat. Throw the garlic cloves in the pan when the bacon starts releasing its fat. Cook for 3 to 5 minutes until the bacon is brown and crispy and the garlic is wrinkly. Transfer the bacon onto paper towels. Reserve one tablespoon of bacon fat and the garlic.
- Prepare the Brussels sprouts: Rinse and cut off the end of the Brussels sprouts. Cut them in half or quarter them if yours are big. Place them in a vacuum-seal bag, and add the bacon and the reserved fat with garlic. Arrange the Brussels sprouts in one or two layers in the bag for even cooking. Vacuum-seal the bag.
- Sous vide the Brussels sprouts: When the water reaches the desired temperature, submerge the Brussels sprouts and weigh them down with a heavy, heat-proof object like a rack or a pot lid. Set the timer for 1 hour.
- Finish the Brussels sprouts: Once the timer goes off, remove the Brussels sprouts from the water bath. Open the bag and transfer all the contents into a colander to drain and cool. Heat the same sautépan over high heat and melt the butter. Add the Brussels sprouts to the pan, cut side down, and allow the butter to foam until the Brussels sprouts are charred, about 2 minutes. Stir in salt, to taste. Dish and enjoy.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2.8g
- Sodium: 505.6mg
- Fat: 17.2g
- Saturated Fat: 7.4g
- Trans Fat: 0g
- Carbohydrates: 11.3g
- Fiber: 4.4g
- Protein: 7.6g
- Cholesterol: 33.7mg