Every once in a while, I like to change up our weekly menu. I imagine you do, too! After all, that’s the beauty of cooking. You get to explore, enjoy, and experiment with dishes that might just be a mainstay on the table or become the next special serving for an equally special occasion.
To satisfy the gourmet in you, making Brussels Sprout Ragout might just be what you’re looking for!
Ragout is often confused with stews, but they’re not exactly the same. What sets the ragout apart is that the meat and veggies are cut into smaller pieces compared to what you would find in a traditional stew. Ragouts are also based on French recipes since that’s where it comes from.
For this Brussels Sprout Ragout, half-inch cubes of bacon take the center stage for meat. Crisp and salty, the bacon is a great pair for your crunchy, slightly sweet, homegrown Brussels sprouts. Not to be ignored are the juicy apple chunks that bring their tangy yet sweet taste into the mix.
When making this ragout, you can either use chicken stock or water. I personally prefer chicken stock because it really brings out the flavors of the ingredients. Naturally, the heavy cream gives this dish its savory, decadent texture. Make sure the cream is thick enough to coat the Brussels sprouts, letting these greens really absorb the flavor. Dress everything up with a sprinkling of lemon juice, a handful of walnuts, and some parsley.
And voila! Your very own Brussels Sprout Ragout!
Just as the French meaning of ragout suggests, this dish is sure to awaken your appetite. Because it’s wonderfully rich, be sure to take your time eating!Print
Brussels Sprout Ragout
Walk the way of the gourmet with this creamy, savory Brussels Sprout Ragout. Make this dish a regular part of your weekly menu or save it for special occasions. The cream makes it a rich treat.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Entrées
- 1 pound Brussels sprouts, cleaned, trimmed, and cut in half
- 1/2 pound country bacon, cut in 1/2-inch cubes
- 1 medium onion, diced
- 2 apples, peeled, cored, and cut into 1/2-inch chunks
- 1/2 cup chicken stock or water
- 1 cup heavy cream
- 1 cup walnut halves, lightly toasted
- 1 tablespoon chopped parsley
- Juice of 1/2 lemon
- Salt and pepper to taste
- Steam Brussels sprouts gently until tender, about 6 to 8 minutes.
- Drain sprouts and rinse under cold water to stop cooking.
- Fry the bacon in a large pan (a cast iron skillet works well) until it starts to crisp.
- Add onion to the pan and sauté until onion begins to soften.
- Add the apples, Brussels sprouts, stock or water, and cream.
- Simmer until the cream is thick enough to coat the Brussels sprouts.
- Garnish with walnuts and parsley and a sprinkling of lemon juice.
Have you tried this recipe? It can really dress up a dinner—please tell us how it turned out for you.