Brussels sprouts braised with bacon and chestnuts
There are two secrets to preparing this recipe by Russ Parsons. First, steam the Brussels sprouts whole and then quarter them, which gives a beautiful range of colors, flavors and textures, from the tender, sweet, dark green of the outside to the bright, slightly bitter, crisp center. Second, don’t overcook them, which would create that stinky sulfurous cabbage smell.
From the story: Recipe: Brussels sprouts braised with bacon and chestnuts
Cut an X in the stem end of each Brussels sprout and remove any outer leaves that are discolored or loose. In a covered pot, steam the sprouts over rapidly boiling water until they are tender, about 8 to 10 minutes. Cut each sprout into lengthwise quarters and set aside.
Render the bacon in a dry skillet over medium heat until it softens and releases its fat, about 5 minutes. Add the minced shallot and cook just until fragrant, about 1 minute. Add the chestnuts and chicken broth to the pan, cover and simmer until the chestnuts are quite tender and sweet, about 10 minutes.
Add the vinegar and Brussels sprouts and cook, letting the flavors marry, about 5 minutes. Season to taste with salt and pepper and add a little more vinegar, if necessary, to brighten the flavors.
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