Ingredients :
- 1 pound brussel sprouts
- 1/2 Tbsp + 1/2 tsp kosher salt
- 3 oz sliced bacon
- 1 shallot, sliced thin
- 2 cloves garlic, sliced thin
- 1 1/2 C heavy cream
- 1/2 tsp gound black pepper
Method :
- Using a 6 qt pot, fill with water and bring to a boil. Add 1/2 Tbsp salt and sprouts. Cook on high for 5-7 minutes, until tender. Drain and rinse under cold water. Cut the drained sprouts in half and set aside.
- Using same pot, cook the bacon until crispy. Let bacon cool on paper towels and then crumble.
- Drain off bacon fat from pot but save about 1/2-1 Tbsp in pot to cook shallot and garlic. Cook the shallot and garlic for 2 minutes until lightly browned and fragrant.
- Add cream. Simmer to reduce by half, 5-7 minutes. Add remaining 1/2 tsp salt and pepper. Stir in the sprouts and cover with the sauce.
- Top with crumbled bacon just before serving. Delicious!
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