Jacques Pépin Makes Sauteed Brussels Sprouts
Special | 2m 31sVideo has Closed Captions
Jacques Pépin shows us a simple but tasty Brussels sprouts recipe.
Jacques Pépin shows us a simple but tasty Brussels sprouts recipe. He likes his Brussels sprouts sauteed and a little browned and crispy on the edges. "Crusty, very simple recipe and very delicious."
Support for American Masters is provided by the Corporation for Public Broadcasting, AARP, Rosalind P. Walter Foundation, Judith and Burton Resnick, Blanche and Hayward Cirker Charitable Lead Annuity Trust, Koo...
Jacques Pépin Makes Sauteed Brussels Sprouts
Special | 2m 31sVideo has Closed Captions
Jacques Pépin shows us a simple but tasty Brussels sprouts recipe. He likes his Brussels sprouts sauteed and a little browned and crispy on the edges. "Crusty, very simple recipe and very delicious."
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Jacques Pépin Makes Pasta Fagioli
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Jacques Pépin Makes Spaghetti with Basil Pesto
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Jacques Pépin Makes Ice Cream French Toast
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Jacques Pépin adapted this recipe from his time as a breakfast cook in Paris. (3m 33s)
Jacques Pépin Makes Tomato Toasts
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Pépin's recipe for quiche Lorraine is inspired by his mother. (12m 9s)
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Learn Moreabout PBS online sponsorship(upbeat music) - Hi, I'm Jacques Pépin, and this is "American Masters at Home."
(upbeat music) I like my Brussels sprouts very simply sautéed, and what I do, cut the bit out of it like that, and I slice it.
Now, of course, if you have an attachment on your food processor to slice it, then it goes even better, but about five, six slice.
See if there is any damage.
Like here, this one is a bit damaged, so I will remove that, right.
Sometimes I do it with bacon.
I fry bacon, and let's see.
You have to watch out, like this one is damaged on top here.
Either olive oil or a mixture of some kind.
In that case I have half a pound here, a good half a pound of Brussels sprouts, so I will put a mixture of olive oil and safflower oil.
And this is it.
(oil sizzling) A bit of salt on top of it.
Dash of pepper.
And I don't mind if it browns a little bit like this.
Good, and cover it to give it a little bit of moisture.
Two, three minutes.
Okay, so my Brussels sprouts, all crunchy now, are ready.
Remember that I cook them at high temperature like this.
I like them when they are little brown like this, all around the edge.
Crusty, very simple recipe, and very delicious.
Brussels sprouts, sautéed.
Happy cooking!
(light music) Thank you for joining me.
For more, subscribe to this channel or watch here.
Thank you, and happy cooking.
Support for American Masters is provided by the Corporation for Public Broadcasting, AARP, Rosalind P. Walter Foundation, Judith and Burton Resnick, Blanche and Hayward Cirker Charitable Lead Annuity Trust, Koo...