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Catch ‘em & Cook ‘em: Braised Brussels Sprouts

September 20, 2017
By Capt. Dick May , Pine Island Eagle


2 Lbs Brussels Sprouts

1 Bacon Strips diced

1 medium Onion chopped

1 C Chicken Broth

1 tsp Caraway Seeds

tsp Salt

1/8 tsp Pepper

How to:

1. Trim Brussels Sprouts and cut an X in the core of each

2. In a large saucepan, briong 1 inch of water and Brussels Sprouts to a boil

3. Reduce heat and cover and cook for 8 to 10 minutes or until crisp tender

4. Meanwhile, in a large skillet, cook Bacon over medium heat until crisp.

5. Using a slotted spoon, remove to paper towels to drain, reserving the drippings.

6. In the same skillet, saute Onion in the drippings until tender.

7. Stir in the Chicken Broth, Caraway Seeds, Salt and Pepper and bring to a boil.

8. Reduce heat and simmer uncovered until liquid is almost evaporated.

9. Drain Sprouts. Add Sprouts and bacon to onion mixture and toss to coat.

Serves 8



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