Brussels Sprouts Fricassee

Boulud loves celebrating Thanksgiving in his adopted homeland, but �let’s not kid ourselves,� he says. �Turkey is bland. You need bacon, spices." Brussels sprouts fricassee brings a dash of esprit to the mini-cabbage.

Ingredients

� cup diced bacon
2 teaspoons minced garlic
� cup minced onion
3 pounds Brussels sprouts, trimmed and sliced �-inch thick vertically
1 cup chicken stock
1 teaspoon quatre épices or pumpkin spice
Salt and white pepper
� cup toasted and chopped walnuts
2 Granny Smith apples, cut into ∏-inch dice
3 tablespoons butter

Instructions

Heat a large skillet over medium heat, add the bacon, and cook, stirring, until crispy. Add the garlic and onion, and cook, stirring, for 3 minutes or until translucent. Add the Brussels sprouts, chicken stock, quatre épices, and a sprinkling of salt and white pepper. Simmer for 10 minutes or until the Brussels sprouts are tender. Fold in the chopped walnuts and apples, and continue to cook for 3 minutes. Stir in the butter, and check seasoning. Serve hot. (Published 2009)