Hot Brussels Sprouts Slaw

by Marcus Samuelsson, featured in Marcus Off Duty

Published by Houghton Mifflin Harcourt

Introduction

I didn't know about slaw until I moved to the U.S. - I hadn't even heard the word. But I soon found out about the crunch it adds to a plate and the tang that reminds me of the pickles that I've loved since I was a boy. So I've started to play with slaw. Here I shred Brussels sprouts - they're little cabbages, aren't they? - cook them in bacon fat and butter to give them layers of flavor, sweeten them up with apples, and add zing with vinegar and ginger. It's a gateway dish. Serve this to people who say they don't like Brussels sprouts and you'll find them wanting more and more and more.

As featured in

Marcus Off Duty

Image of Marcus Samuelsson's Hot Brussels Sprouts Slaw — Photo by Paul Brissman

Ingredients

Serves: 4-6

½ pound thick-cut bacon (cut into 1/2 inch pieces)
4 tablespoons unsalted butter
2 pounds brussels sprouts (thinly sliced in a food processor)
kosher salt
freshly ground pepper
2 granny smith apples (peeled, cored, coarsely grated and squeezed out)
1 tablespoon apple cider vinegar
1 tablespoon minced peeled fresh gingerroot
1 teaspoon fresh thyme leaves

Method

Hot Brussels Sprouts Slaw is a guest recipe by Marcus Samuelsson so we are not able to answer questions regarding this recipe

Cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Drain on paper towels. Pour the bacon fat into a bowl.
Turn the heat under the skillet up to high and add 2 tablespoons of the butter and 2 tablespoons of the bacon fat. When the butter stops sizzling, add half the Brussels sprouts. Cook, stirring often, until softened - with some of the sprouts browned and others still bright green - about 8 minutes. Season with salt and pepper and scrape out into a bowl. Cook the rest of the Brussels sprouts in the remaining 2 tablespoons butter and 2 tablespoons bacon fat. Return the first batch of sprouts to the skillet, add the apples, vinegar, ginger, and thyme, and cook, stirring, until the apples are heated through, 1 to 2 minutes.
Pile the slaw onto a platter, scatter the bacon on top, and serve.