| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Brussels sprouts |
| 2 |
oz |
Bacon |
| 1 |
tb |
Unsalted butter for greasing gratin dish |
| 1/2 |
c |
Heavy cream |
| 1 |
tb |
Fresh bread crumbs |
| 4 |
tb |
Unsalted butter; in bits |
INSTRUCTIONS
PREHEAT OVEN TO 375F. Prepare the brussels sprouts by cutting a thin slice
off the root end of each and then cutting an X in that end so it cooks
evenly inside and out. In a large pot of boiling, salted water, blanch
sprouts until they are crisp-tender, about 5 minutes. Drain, refresh in ice
cold water, and drain again. (Do not let the sprouts sit in water for more
than a minute.) Saute bacon until limp, not crisp. Drain and coarsely chop.
Mix the sprouts and bacon together and spread the mixture in a buttered
gratin dish. Pour cream over the sprouts-bacon mixture and dot with bread
crumbs and butter. Bake for 20 minutes or until hot.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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