Brussels sprouts have a terrible reputation but mainly because they are often horribly overcooked. Cooking them sous vide guarantees an al dente texture every time, allowing the flavour to shine. Adding bacon to the bag before cooking adds salt and smokiness but the sprouts are just as tasty if you leave it out.
Ingredients
Metric
Imperial
- 4 slices of smoked bacon
- 2 garlic cloves
- 400g of Brussels sprouts
1
Preheat the water bath to 85°C
2
Fry the bacon in a little vegetable oil until crisp then add the garlic and cook gently for a couple of minutes. Leave to cool
3
Vacuum pack the cold bacon and Brussels sprouts with a grind of black pepper and place in the water bath for 1 hour
4
Once cooked, plunge the bag into iced water to cool rapidly and prevent further cooking or serve immediately
Tip
To caramelise the sprouts, toss them in some foaming butter in a hot pan for 5 minutes.
Variations
Stir some diced, cooked chestnuts through the sprouts at the last minute for a great festive accompaniment to roast turkey.
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