| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Toronto | Vegetables | 8 | Servings |
INGREDIENTS
| 2 | lb | Brussel Sprouts |
| 4 | oz | Bacon |
| 2 | Garlic cloves;chopped | |
| 1/2 | c | Ale |
INSTRUCTIONS
Trim brussel sprouts of limp leaves, then cut an 'X' in the base of each stalk. Bring a large pan of water to a boil, add sprouts and back back to a boil. Boil 1 minute, then drain and run cold water over until cool. Cut sprouts in half. In separate skillet, saute bacon 3 minutes. Add garlic and saute til bacon is crisp. Add sprouts and saute til warmed through. Pour in beer and bring to a boil. Simmer till sprouts are crisp-tender, about 3 minutes. Season with salt and pepper. Place in gratin dish and reheat, covered at 350F for 10 minutes or till hot. Or leave in skillet and reheat in it. SERVES: 8 SOURCE: Lucy Waverman's Fast & Fresh column in the Toronto Sun From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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