- 1 pound brussels sprouts
- 1/8 teaspoon celery salt
- 4 ounces butter
- 2 ounces heavy cream
- 2 pieces bacon, cut into lardons
- 1 apple, peeled, cored and chopped
- 4 teaspoons apple cider
- 1/2 teaspoon fresh grated nutmeg; more to sprinkle at the end
Wash, cut off the stems, and halve the brussels sprouts. Discard any discolored leaves. Steam brussels sprouts over salted water until tender. Drain and lightly sprinkle and toss with celery salt. Set aside.
Fry the bacon lardons until crispy. Drain and set aside.
Over low heat, melt butter in a heavy pot. Once the butter is completely melted, turn heat to medium high. It will quickly begin to foam. Keep the butter and foam moving around. As it browns, the foam will subside. I browned my butter
With a large metal spoon, keep turning the brussels sprouts mixture in the cream/noisette sauce while the sauce thickens and the brussels sprouts mixture becomes glazed with the sauce (5 to 10 minutes). The apple pieces should be just
Turn out in a serving dish or the individual plates and rub a pinch of nutmeg with your palms over the dish.