Sunday, 18 October 2020

Brussels Sprouts - Jacques Pépin

 A different way to prepare Brussels sprouts by renowned French chef, Jacque Pépin. The Brussels sprouts are thinly sliced and pan fried, and then simmered to finish cooking.












1 lb Brussels spouts, sliced about ⅛ thick
3 slices of bacon, diced
¼ cup beef bouillon
Salt & pepper

In a saucepan, fry the bacon until half cooked and add the Brussel spouts. Mix and sauté until lightly browned. Add ⅓ cup water and cover. Simmer until sprouts are cooked to desired tenderness. Add more water if necessary.

Add beef bouillon and mix thoroughly. Simmer to reduce until with lid off until moisture is evaporated.  Salt and pepper to taste.

Download PDF here.

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