Thursday, April 11, 2013


serves 4-6 

2 tablespoons grass-fed butter 
2 lbs Brussels sprouts, quartered
2 cups salsify root, peeled and thinly sliced on the bias (diagonal) 
1/2 cup shallots, thinly sliced
2 cloves garlic, minced 
4 strips uncooked bacon, chopped 
1/2 cup broth (or water) 
1/2 teaspoon sea salt 
1/4 teaspoon black pepper 
1 teaspoon red pepper flakes 
Juice of 1 lemon (about 1/4 cup) 
1/2 cup organic sour cream
pinch salt 

In a large skillet heat butter over medium flame. Add butter and melt. Add sliced salsify to the pan and cook 3-5 minutes, stirring frequently, until becoming slightly browned. Add bacon and shallots to the pan. Cook 5 more minutes until the bacon begins to get about halfway "done." Add the Brussels sprouts and garlic and saute 2-3 more minutes to brown edges.  

Add broth and salt, pepper and red pepper flakes. Cover and turn to low; let simmer 5-10 more minutes until sprouts begin to soften and the liquid has reduced by at least half. 

While the veggie mixture is cooking, whisk the lemon juice, sour cream and pinch of salt together in a small bowl.

Add the lemon cream to the pan and stir to coat the vegetables. Cook 2-3 more minutes to let the sauce heat and thicken. Serve hot, garnished with a pinch of red pepper flakes.

bacon recipe courtesy of: Laura, Rising Moon Food, Portland, Oregon, January 14, 2013

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