Friday, December 7, 2012

Brussels Sprouts with Garlic & Parmesan

Don't say  'ewwww' I disliked them as a kid too! but after trying this recipe I found that I like them very much. The bacon doesn't hurt any either. Bacon makes every thing beater.

3 pounds Brussels sprouts
½ pound bacon, cooked crisp
¼ cup unsalted butter
¼ cup olive oil, pure, not extra v.
12 cloves garlic minced
2 cups chichen stock
salt , to taste
black pepper, fresh ground, to taste
1 ½ cups Parmesan cheese, fresh grated

Trim the ends,or cut from stock, and cut the sprouts in half, pole to pole. Heat the butter and oil in a 12" or 14" dutch oven, 12 or 14 charcoals on the bottom only. Sauté sprouts 1 minute. Add garlic and cook about 2 minutes more. Add chicken stock and bacon, Cover with lid, move about 5 charcoals from the bottom, to the top, simmer until tender crisp, about 10 minutes, stirring occasionally. Season with salt and pepper and top with the cheese. Serves about 12.

No comments:

Post a Comment