Rachel Ray's Brussels Sprouts with Bacon and Shallots
3 slices chopped bacon (use turkey bacon to cut the fat and calories)
1 tablespoon olive oil
2 shallots, minced
1 1/2 lbs small Brussels
sprouts, trimmed but left whole
salt and pepper to taste
1 cup chicken broth
Brown the bacon and let it drain on paper towels. Using the same
pan, add the olive oil and cook the shallots for 1 or 2 minutes.
When the shallots start to get tender, add the Brussels sprouts
and cook them for 2 or 3 minutes. Next, add the broth and bring
it to a boil, reduce heat, and let it cook for about 10 minutes.
Top each bowl with a bit of the crisped bacon.
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Glazed Shallots
20 shallots, whole & peeled
2 Tbsp margarine
1 tablespoon sugar
Water to cover
salt and pepper, to taste
In a saucepan, melt the margarine. Add the shallots
and sprinkle the sugar over them. Add enough water to just barely
cover the shallots and then cook it all down until the shallots
are in a nice glaze. This is a great side dish.
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