BACON SAUTÉD BRUSSELS SPROUTS
Chef's Hint: Brussells Sprouts are sold loose by the pound. You want to look for the biggest round sprouts with plenty of dark green outer leaves. Buy it at the farmer's market or the grocery store - matters not. You will find quality!
1 pound brussels sprouts
Cut the cores from the sprouts and discard. Gently peel off the leaves, reserving them and discard or thinly slice the tight, innermost heads. (Save them for stock)
Heat a large sauté pan and fry the bacon until crisp; remove to a paper towel to drain. Pour all but a tablespoon of fat from the pan. Add the butter, to melt. Toss the leaves in and sauté until tender, 10-15 minutes. Keep tossing gently to cover each petal with the fat. Season with salt and pepper then crumble the bacon and cascade it all over the soft green petals.
Other suggestions: Trim the ends, peel off any dark green leaves from each sprout, and roast, steam, or sauté them. Or, keep it simple and just slice them into a salad.
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Let Clara M. Czegeny and renowned Chef Ilona Szabo (Helen I. Czegeny) share the secrets of Hungarian Cooking that will make you fall in love with Hungary food one delicious recipe at a time.
THE HUNGARIAN HERITAGE RECIPE LIBRARY