A couple years ago, I went to one of Tyler Florence's cooking demos at Macy's. He was promoting his cookbook, "Family Meal", and he made these brussels sprouts that were ridiculously delicious! If you think you don't like brussels sprouts, I challenge you to try this recipe.
Up until then, I had never had brussels sprouts, but I fell in love. I got my book (I collect autographed cookbooks - because I'm a weirdo like that) and I started making them for every holiday. Everyone I know loves them.
When I first started on the paleo diet, I still wanted to make my brussels sprouts, but the original recipe calls for a ton of heavy cream, and since I obviously can't have cream, I had to tweak the recipe a bit. What you see before you is my paleo version of Tyler's masterpiece. PS - Thank you Tyler Florence for showing me what yummy is. :P
Ingredients:
1 lb brussels sprouts, ends cut off and halved
4 strips of bacon, diced
1 pint of mushrooms, sliced
2 tbsp spicy brown mustard
1/2 c chicken stock
salt and pepper
Heat a large skillet over medium and add your bacon. Allow to cook, stirring occasionally, until fat has rendered out and bacon is crispy. Drain all but 1 tbsp of bacon fat out of the skillet and add your mushrooms. Cook until mushrooms have browned and softened.
While your bacon is cooking, bring a large pot of salted water to a boil. Fill a mixing bowl with water and ice and set aside. When water is at a rolling boil, add your sprouts and blanch (boil for 3-4 minutes). Transfer the sprouts from the boiling pot to the ice water to shock them and stop the cooking process.
When your mushrooms/bacon is ready, add your mustard and chicken stock, and whisk until well-combined. Add in your sprouts, turn the heat up to med-high, stir and cook until chicken stock has mistly evaporated out. Serve.
Just a warning, these are crazy addictive. My sister doesn't like mushrooms or mustard, and I've seen her put away two bowls. They also reheat well, though I rarely have leftovers,
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