7 slices Bacon cut into 1/4 inch slices
2 pounds Brussels Sprouts
1 1/2 cups Heavy Cream
1 tablespoon Organic Lemon juice freshly squeezed
3 tablespoons Organic Italian Parsley chopped
1 1/2 tablespoon Grain Mustard
In a four cup saucepan, bring the water to a boil and blanch the bacon pieces for 1 minute. (This removes some of the excess fat from the bacon so the cream sauce will not be greasy.)
Drain the bacon and dry on paper towels for 10 minutes.
Thinly slice the Brussels sprouts into circles.
Heat a 10-inch skillet over medium heat and cook the bacon until it begins to brown.
Add the sliced Brussels sprouts and the remaining 1 tsp. salt and 1 tsp. pepper.
Stir and cook for 2-3 minutes, or until the Brussels sprouts turn bright green.
Add the cream and grain mustard and cook until thick, 5-8 minutes.
Mix in the lemon juice and chopped parsley.
Notes from the Chef
I have adapted this recipe from the Wildwood: Cooking from the Source in the Pacific Northwest cookbook.
It remains a favorite within the repertoire of the restaurant and has converted many diners who lived in fear of this baby cabbage - they adore this rendition! Green cabbages can have a small amount of grassy flavor that thrives when placed with complimentary components such as cream, bacon and grain mustard. These tastes enhance and offer balance of flavors.
Because this recipe calls for cream and bacon, the technique of blanching the bacon to remove some of the fat is recommended, as the excess fat can make the dish slightly heavy. It is also perfectly fine to omit the bacon altogether and serve this as a vegetable dish.
When watching the cream reduce, if your eye tells you it is getting too thick and the Brussels sprouts are still slightly firm to the tooth (make sure you to taste them as they cook), you can simply add a little water and allow the sauce to reduce some more. If this dish is finished before the other dishes are ready for dinner, you can add the water at this point, then reheat it before serving.