with Bacon and Pecans
brussel sprouts, quartered and blanched
6-8 slices of bacon, diced
(like Grey Poupon whole grain mustard)
chicken stock (see my recipe for
juice from 1 lemon
flatleaf parsley, chopped.
Wash sprouts thoroughly, trim
off stem ends and any outside damaged leaves and
cut each in quarters and blanch them.
In a fry pan, heat 2 T of butter over med. heat and
caramelize the sprouts for 3 - 4 minutes. Set aside.
In a separate pan, cook the diced bacon until crisp.
Add the pecans, garlic and shallots and continue to cook
for 1 - 2 minutes.
Deglaze the pan with the stock and lemon juice and whisk
in the butter mustard and parsley.
Add the sprouts and continue to cook for 2 minutes
or until sprouts are heated through and serve.