Brussels Sprouts Braised with Bacon and Fennel -

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Brussels Sprouts Braised with Bacon and Fennel

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By Walter Staib

Posted January 5th, 2008

This article is reprinted with permission from Black Forest Cuisine, by Walter Staib, (2006, Running Press)

Black Forest Cuisine

Servings:	6
Author Notes:	Brussels sprouts are a favorite in the Black Forest. We enjoyed them even in the cold months, for, like leeks, we left them in the garden, where they froze during the winter, and picked them as needed. It was a cold business, and I was usually the one assigned to the task. This dish is particularly rich and flavorful, as it combines the strong, slightly bitter character of the Brussels sprouts with crisp salty bacon and the licorice perfume of fennel seed. These tender, braised Brussels sprouts pair particularly well with roasted beef, pork, and game.
Ingredients:	1 1/2 pounds fresh Brussels sprouts, tough outer leaves removed and stem end trimmed 2 slices lean bacon, finely chopped 1 teaspoon olive oil 1 medium yellow onion, peeled and finely chopped 3/4 cup chicken stock 1 teaspoon fennel seeds, lightly crushed in a mortar and pestle or with the bottom of a heavy pan salt freshly ground black pepper
Instructions:	1. Using a paring knife, cut a small 1/8 inch deep cross in the stem end of each Brussels sprout. Bring a large saucepan of salted water over high heat, add the Brussels sprouts and cook until just tender, about 6 to 8 minutes. 2. Drain the Brussels sprouts in a colander and set aside in a bowl of cold water to quickly stop the cooking, about 5 minutes. Drain again and set aside momentarily. 3. Heat a large sauté pan over medium heat, add the bacon, and cook until crisp, about 5 minutes. Remove the bacon and set aside to Drain on paper towels. 4. Remove most of the bacon fat from the pan, wiping out the pan with paper towels if you wish, add the olive oil, and heat over medium heat. Add the onion and sauté until softened and very lightly browned, about 5 minutes. Add the stock, fennel seeds, Brussels sprouts, and bacon and simmer, stirring frequently, until the liquid is reduced, about 3 minutes. 5. To serve, season with salt and pepper and pour onto a large serving platter.