Brussel Sprouts With Bacon2016-12-13
The Brussels sprout is a member of the Gemmifera Group of cabbages, grown for its edible buds. The leafy green vegetables are typically 2.5–4 cm in diameter and look like miniature cabbages.
Although native to the Mediterranean region with other cabbage species, Brussels sprouts first appeared in northern Europe during the fifth century, later being cultivated in the thirteenth century near Brussels from which they derived their name. A commonly used alternate term is brussel sprout.
Servings 4 – 6
500 gm Brussels sprouts
100 gm Margarine or butter
Sprinkle Of Nutmeg
2 Slices Back Bacon (Diced)
1. Prepare the sprouts by removing any discoloured leaves. Cut a small cross in the base of each sprout and then wash them thoroughly in cold water.
2. Cook the sprouts in boiling salted water until tender, refresh in cold water and then drain thoroughly.
3. Heat the butter in a shallow pan, add the bacon and fry until crispy put in the sprouts, add a Sprinkle of nutmeg and seasoning and saute until the sprouts are reheated and then serve them in a warm dish.
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