Place the Brussels sprouts, water and salt into a 750ml to 1L saucier and cover. Cut each Brussels sprout in half from top to bottom. Serve immediately.Ĥ) Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Remove from the heat and stir in the bacon, blue cheese and nutmeg. Add the salt and apple and continue to cook for another minute.ģ) Add the Brussels sprouts, double cream and mustard and cook just until the Brussels sprouts are heated through, approximately 1 to 2 mins. Add the onion and cook just until they turn semi-translucent, approximately 3 mins. Remove bacon and all but 1 tbsp of the fat from the pan using a slotted spoon.Ģ) Decrease the heat to low. 1) Place the bacon into a 25cm straight-sided saute pan and set over medium-high heat.
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