3452. LEMON CREAM BRUSSELS SPROUTS with BACON and SAGE

serves eight

2 pounds Brussels sprouts, trimmed and halved 

3 slices thick-cut bacon 

2 shallots, halved and thinly sliced 

1 cup heavy cream 

2 teaspoons chopped fresh sage leaves 

1 teaspoon grated lemon zest 

1 tablespoon lemon juice 

1/2 teaspoon kosher salt 

freshly ground pepper, to taste

 

Bring 4 quarts of lightly salted water to a boil in a large saucepan; add Brussels sprouts. Cook 3 minutes or until crisp-tender. Drain in a colander, then refresh under cold running water to stop cooking.

 

In a large, heavy skillet over medium heat, cook bacon until crisp, about 7 minutes. Drain bacon on paper towels, leaving rendered fat in skillet. Put shallots in skillet and sauté over medium heat until translucent, about 3 minutes. Add sprouts; sauté 3 minutes longer.

 

Add cream, sage, and lemon zest, stirring to mix. Bring mixture to a simmer; reduce heat to medium-low. Simmer, uncovered, until cream is reduced and thickens to a glaze that loosely coats sprouts, about 3 minutes. Stir in lemon juice and add salt and pepper to taste. Crumble cooked bacon on top and serve immediately.

 

 

bacon recipe source: Frank P. Melodia, redbook, 300 West 57th St. 22nd Floor, New York, NY 10019