creamy brussels sprouts
with bacon garlic parmesan
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Ingredienser
Ingredients
10 ounces
(300 g) bacon, cut into strips
2 tablespoons
butter
2 pounds
(1 kg) Brussel sprouts, washed, (trim bottoms and cut sprouts in half)
Salt and pepper to season
5 cloves
garlic finely chopped
1 1/2 cups
(400 ml) light or heavy cream, (thickened cream)
1 1/2 teaspoons
cornstarch mixed with 1 tablespoon water (cornstarch slurry -- optional)
1/3 cup
fresh shredded or grated mozzarella
1/4 cup
fresh shredded or grated parmesan cheese
Beskrivning
Garlic
Cream
Mozzarella Cheese
Parmesan Cheese
how to make brussel spouts taste good!
The combination of garlic and parmesan can make anything taste good, really. Play around with the cheese options by swapping out mozzarella for other another type of cheese. Some options include Provolone, White Cheddar, Gruyere, or even Swiss.
Instructions
Preheat oven to 375°F | 190°C.
Fry the bacon in a large oven-safe skillet over medium heat until crispy. Use a slotted spoon to transfer to a paper towel lined plate to soak up some of the oil. Set aside.
Drain most of the bacon fat from the pan, leaving about 1-2 tablespoons for added flavour (adjust this amount to your liking). In the same pan, melt the butter, then add the Brussels sprouts and season with salt and pepper. Scrape up any browned bits from the bottom of the pan, and cook while stirring occasionally, for about 6 minutes. The edges should start crisping and slightly charring.
Add in the garlic and stir it through the sprouts for a minute, until fragrant. Pour in the cream, reduce heat down to low and allow them to simmer until tender (another 3-4 minutes).
If the cream is too thin for your liking, add in the cornstarch slurry, stirring it through immediately, until combined.
Add the bacon in and give everything a good mix to combine all of the flavours together. Top the sprouts with the mozzarella and parmesan cheeses. Bake until cheese is bubbly and sprouts are done to your liking (about 15 minutes). If you like your cheese browned, change oven settings to broil for 2-3 minutes, until golden.
Season with a little extra pepper, if desired, before serving. You can also sprinkle with fresh chopped parsley, thyme or rosemary.
Place the butternut squash chunks and halved Brussels sprouts on a large baking sheet. flip the Brussels sprouts so they are cut side down, they will caramelize much more evenly this way)
Put oil in a large skillet over medium-high heat. When oil is hot, add sausages and cook, turning occasionally, until well browned on all sides and cooked through, about 20 minutes
With the bacon in this creamygarlic mushrooms recipe, you really can serve it as a main, on garlic bread or a buttery cauliflower mash to keep it low carb
To make the garlic parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. 4 cloves garlic, minced. 6 bone-in, skin-on chicken thighs 1 tablespoon Italian seasoning Kosher salt and freshly ground black pepper, to taste 3 tablespoons unsalted butter, divided 3 cups baby spinach, roughly chopped 16 ounces baby Dutch potatoes, halved* 2 tablespoons chopped fresh parsley leaves For the garlic parmesan cream sauce 1/4 cup unsalted butter 4 cloves garlic, minced 2 tablespoons all-purpose flour 1 cup chicken broth, or more, as needed 1 teaspoon dried thyme 1/2 teaspoon dried basil 1/2 cup half and half* 1/2 cup freshly grated Parmesan Kosher salt and freshly ground black pepper, to taste
Add chopped cooked bacon to the skillet. Add heavy creamy, 1/8 teaspoon salt and snipped fresh thyme, bring to boil, stir, immediately reduce to simmer and simmer for about 2 minutes on very low heat for flavors to blend and sauce to reduce a bit. 5 slices bacon, cooked, chopped
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