Sunday, November 1, 2009


This was two “Vegetables Every Day” recipes put together. Very yummy, and I am not typically a fan of the brussel sprout.

2 – 3 slices bacon, cut crosswise in ¼” pieces
¾ lb. small Brussels sprouts
2 medium shallots, sliced thinly
¼ cup chicken stock
¼ cup white wine
salt and pepper

In a dutch oven or high-sided sauté pan, cook the bacon until browned and crisp.

Meanwhile, prepare the sprouts: slice off the stem end and remove any loose outer leaves, then cut in half crosswise.

Once the bacon is done, add the shallots, and cook until soft. Add the sprouts and brown, stirring to coat with the fat at first and then stirring occasionally.

Add the liquids, and simmer, covered, until sprouts are tender, about 10 minutes.

Serve warm.

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