Need a last-minute Thanksgiving veggie recipe that involves lots of bacon and butter? Jean Strouse, head of the prestigious NYPL Cullman Center for Scholars and Writers, has got you covered. Her recipe for shredded Brussels Sprouts (adopted from a 1990 NY Times recipe - she added lots more fat) is so darn good, even the most staunch sprout hater will ask for thirds. The recipe appears in the new book Eating For Beginners by Melanie Rehak, a former Cullman fellow who calls the recipe “the most important thing” she learned from Jean. Check out the video - shot and edited by NYPL filmmaker extraordinaire Elena Parker - to see Jean and Melanie fatten up some sprouts.
For now, here’s the short version of the recipe:
1 - Core and remove the hard leaves of about 5 pints of Brussels sprouts. Shred them in a food processor.
2 - Put about one pound of bacon in a skillet and fry it up, rendering the fat. Remove and drain the bacon and put it aside.
3 - Toast about a half a pint of pine nuts in the bacon fat.
4 - Add the shredded sprouts into the pan. Add AT LEAST a stick of butter to keep them moist so they don’t burn. “Shovel everything around.”
5 - After the sprouts soften, break up the bacon pieces and add them.
6 - Eat!
