| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| St. Louis | St. louis p, Post1 | 4 | servings | |
INGREDIENTS
| 1 1/4 | lb | Fresh brussels sprouts |
| 1 | tb | Olive oil |
| 1 | tb | Unsalted butter |
| 1/2 | lb | Lean slab bacon; rind removed, |
| Cut into 1/4" dice | ||
| 3 | Carrots; scraped, diced | |
| 2 | ts | Snipped green onion tops or chives |
INSTRUCTIONS
Trim stem ends off sprouts; remove tough outer leaves. Halve sprouts lengthwise; cut into strips. Heat oil and butter together in a heavy pot. Add bacon; cook over medium-low heat until it renders the fat and turns golden, about 5 minutes. If desired, drain some fat. (If you can't find lean slab bacon, cut down on the quantity of bacon and drain off most of the drippings.) Add carrots and stir to coat with fat. Cook, stirring often, until carrots begin to soften, about 5 minutes. Add sliced sprouts; toss well. Cook, stirring, until they are crisp-tender, 5 minutes. Sprinkle with onion tops and serve. Yield: 4 to 6 servings. Recipe Source: St. Louis Post-Dispatch - 11-23-1998 This recipe was printed in "Sheila Lukins' U.S.A. Cookbook" (Workman Publishing, 1997, $19.95 softcover) By Joyce Rosencrans Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net Converted by MM_Buster v2.0l.
A Message from our Provider:
“Luke 1:44 – Life Begins at Conception.”