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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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We just love Brussels Sprouts and always quickly eat up any we get from the garden. Ingredients:
5 slices thick-cut bacon |
1 cup shallot, thinly sliced (about 4) |
1 lb brussels sprout, trimmed and cut in half |
1/3 cup white wine |
1/2 teaspoon salt |
1/4 teaspoon fresh ground pepper |
2 cups low sodium chicken broth |
1/2 cup heavy cream |
1 cup gruyere cheese, finely grated (about 3 oz) |
Directions:
1. Preheat oven to 375.
2. Cook the bacon in a large skillet over medium heat until crisp. Drain the bacon and discard all but 2 tablespoons of the fat.
3. Add the shallots and the Brussels sprouts and cook over medium heat until the shallots are soft and the sprouts have begun to turn golden (about 10 minutes).
4. Add the wine, salt, and pepper. Stir well, scraping any bits from the bottom of the pan.
5. Add the chicken stock and stir.
6. Reduce heat to low and cook until the sprouts are tender and the liquid is syrupy and reduced to half (about 20 minutes).
7. Transfer to an 8 x 10 inch casserole.
8. Cut the bacon into 1/2 inch pieces and add it to the Brussels sprouts.
9. Add the cream and sprinkle with the cheese.
10. Bake about 20 minutes, until the liquid is bubbling, the cheese has melted and the top is golden brown.
11. Serve immediately.
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