Brussels Sprouts with Bacon and Cream

It is still wintery here, gray and cool, even though we are getting plenty of eggs and wildflowers. The fire continues, although this might be its last day of the season.  (I feel like I have thought that at least five times this spring.)

 

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Here is a recipe for when nothing springy is ready in the garden yet:

(This is my sister-in-law’s recipe, and my favorite vegetable of all time.  It is somewhat labor intensive as far as sides go, so best to make with a main dish that is in the oven, like a roast chicken or something that is more hands off.)

You will need:

8 slices of bacon

2 lbs of brussels sprouts, trimmed and cut in half

3/4  cup of heavy cream

3/4 cup chicken stock or broth

1/2 t. salt

1/4 t. pepper

  1.  Cook the bacon in a heavy skillet until crisp.  Remove to paper towels to drain.  Leave at least 3 tablespoons of dripping in the skillet.
  2. Turn up the heat until almost smoking, and add the cut sprouts.  You want to them to brown and caramelize.  Stir while they cook, about 5 minutes.
  3. Add the broth, salt and pepper, and reduce the heat.  Cover to let them soften for about 2 minutes.
  4. Remove the cover once they are tender, and add the whipping cream.  Let the cream reduce and thicken, and keep stirring.  They should not look “creamy”.
  5. Crumble the bacon on top and serve.

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