Can we get a high five for the kitchen’s MVP when it comes to dinner prep? That’s the food processor, sitting in the corner of the counter, often forgotten. Dust that hard-working tool off for this quick-fix veggie dish from Jacques Pepin (who will demo it during a special Allrecipes Facebook Live at 1 p.m. EST on Wednesday, April 5).
Using the food processor to slice the Brussels sprouts takes just a few minutes, but yields extraordinary results. Jacques Pepin explains: “For many years, I cooked brussels sprouts in salted water and then sautéed them whole or halved in butter, seasoning them with a little salt and pepper. They were good, but not extraordinary. This recipe, however, gives fantastic results. I slice the sprouts raw in my food processor and sauté them with bacon bits. The whole process takes fewer than 10 minutes.”
Here’s the recipe for Fricassee of Brussels Sprouts and Bacon from Poulets & Legumes, a Rux Martin Book published for Sur La Table and Houghton Mifflin Harcourt:
- 1 pound trimmed and cleaned Brussels sprouts
- 4 slices bacon, cut crosswise into 1⁄4-inch pieces (about 3⁄4 cup)
- 2 tablespoons good olive oil
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon freshly ground black pepper
Using the slicing blade on your food processor, cut the Brussels sprouts into slices about 1⁄4 inch thick. (You should have about 5 cups.)
Scatter the bacon pieces in a large skillet, add the oil, cover, and cook over high heat for 2 to 3 minutes, until the pieces are crisp and brown and most of the fat is rendered. Add the sliced sprouts, salt, and pepper, cover, and cook for 1 to 2 minutes to soften the sprouts. Uncover and cook over high heat, tossing occasionally, for about 2 minutes, until the sprouts are tender but still a bit firm. Serves 4.