Saturday, December 27, 2008

Creamy Brussels Sprouts

I have to admitt I got this out of Better Homes and Gardens sometime this fall. It was a real hit at Christmas and Thanksgiving and converted a few who don't like brussels sprouts.

Creamy Brussels Sprouts

4 slices peppered bacon
2 lbs. Brussels sprouts, trimmed and halved
¾ cup chicken broth
½ tsp salt
¼ tsp black pepper
¾ cup whipping cream

In a 12-inch skillet cook bacon over medium heat until browned and crisp. Drain on paper towels, reserving 2 Tbsp. drippings.
In skillet add Brussels sprouts to drippings; cook and stir over medium heat 4 minutes. Add broth, salt and pepper. Heat to boiling. Reduce heat and simmer, covered, 5 minutes. Uncover; cook 2 to 4 minutes or until liquid is nearly evaporated. Add cream. Cook 4 minutes or until thickened.
Sprinkle with crumbled bacon.

2 comments:

Kathy said...

thank you. It looks delicious. I think it will convert my crowd as well.

annie kelleher said...

thats sounds like you could add quite a few different veggies and make quite a few converts!

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