| 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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