Creamy Brussels Sprouts With Peppered Bacon Food

CREAMY BRUSSELS SPROUTS WITH PEPPERED BACON

Steps:

• 1. In a large skillet cook bacon over medium heat until browned and crisp. Drain, reserving 2 Tbsp. drippings in skillet.
• 2. Add Brussels sprouts to drippings in skillet. Cook over medium heat 4 minutes, stirring occasionally. Add broth, salt and pepper. Heat to boiling. Reduce heat; simmer, covered, for 5 minutes. Uncover; cook 2 to 4 minutes more or until liquid is almost evaporated. Add cream. Cook 4 minutes more or until thickened.
• 3. Transfer sprouts to serving dish. Sprinkle with crumbled bacon and cracked pepper.

CREAMY BRUSSELS SPROUTS WITH BACON

Steps:

• Add sprouts to boiling water (with decent amount of salt). Boil no longer than three minutes. Remove from pan, draining thoroughly (save 2 tablespoons of the water).
• Fry bacon until desired crispiness; remove from grease. You may either cut or crumble bacon. Discard half of grease, leaving the rest in the frying pan.
• Add sprouts and bacon to the bacon grease; use a spatula to fold in, coating the sprouts and bacon into the grease for two minutes.
• Add sour cream and reserved water; reduce heat to medium and continue to stir for 2-3 minutes. Place in serving bowl, sprinkle with salt and pepper, serving immediately.

BRUSSELS SPROUTS IN SOUR CREAM (BELGIUM)

Steps:

• Put the sprouts in a steamer & cook for about 10-12 minutes or until just tender.
• About half way through the cooking time for the sprouts, in a large skillet fry the bacon for 5 minutes or until crisp, then remove the bacon to cool, & in the same skillet saute the chopped onion for several minutes.
• Crumble the cooled bacon & add it, along with the sprouts, to the skillet. Add the remaining ingredients & mix thoroughly.
• Serve warm.

CREAMY BRUSSELS SPROUTS

Steps:

• Preheat oven to 375.
• Cook the bacon in a large skillet over medium heat until crisp. Drain the bacon and discard all but 2 tablespoons of the fat.
• Add the shallots and the Brussels sprouts and cook over medium heat until the shallots are soft and the sprouts have begun to turn golden (about 10 minutes).
• Add the wine, salt, and pepper. Stir well, scraping any bits from the bottom of the pan.
• Add the chicken stock and stir.
• Reduce heat to low and cook until the sprouts are tender and the liquid is syrupy and reduced to half (about 20 minutes).
• Transfer to an 8 x 10 inch casserole.
• Cut the bacon into 1/2 inch pieces and add it to the Brussels sprouts.
• Add the cream and sprinkle with the cheese.
• Bake about 20 minutes, until the liquid is bubbling, the cheese has melted and the top is golden brown.
• Serve immediately.

CREAMY BRUSSELS SPROUTS WITH MUSHROOMS AND BACON

Steps:

• In a large pan, over med-low heat, warm 1T oil and 1T butter. Add smashed (with a knife) garlic cloves and cook just till softened. About 3 minutes. Remove garlic and discard.
• Cook sliced mushrooms about 5 minutes. Remove from pan.
• Add remaining oil and butter, and cook brussel sprouts cut side down, coking until golden brown, and softened. About 10 minutes.
• Add mushrooms back to pan, add bacon, and heat through. Add cream, and cook till bubbly.
• Serve topped with parmesean cheese.
• Also great with a cut pasta.
• .

LEMON INFUSED BUTTERED BRUSSELS SPROUTS W/ CRISP PEPPERED BACON

Steps:

• Slice the bottoms off the sprouts and remove the outer layers.
• Cook the sprouts in a pan of boiling, salted water for 6-8 minutes, until just tender. We like ours with a bit of a bite still - and not overcooked. You can steam the brussels sprouts if you wish.
• Meanwhile, heat the butter or oil in a pan and cook the bacon until it is crisp. Remove from the pan and leave to cool slightly - add the lemon juice to the pan with the bacon butter/oil.
• Add some freshly ground black pepper to the bacon and mix well - we like it quite peppery, please adjust the quantities to suit your personal taste.
• When the sprouts are cooked, drain and place in a serving bowl.
• Pour over the lemon butter/oil from the pan. Add the crisp bacon, lemon zest and a twist of sea salt. Toss well to infuse all the flavours and serve immediately.
• NB: You can gently re-heat the lemon butter/oil before pouring over the sprouts, if it has cooled down too much.

BRUSSELS SPROUTS WITH BACON, ALMONDS AND CREAM

Steps:

• Trim the sprouts and drop into boiling water. Simmer until nearly cooked and then drain.
• Heat the butter and oil in a large pan. Add the bacon and almonds, and sauté until brown.
• Add the sprouts and cook for a further 2-3 minutes, stirring.
• Allow to cool for a few minutes and then add the cream and lemon zest.
• Return to the heat and cook for 4 minutes until the cream has reduced.
• Season with salt and pepper and add a dash of lemon juice. Serve immediately.