In Recipes from the Root Cellar (Storey Publishing, 2010) explore the delicious, versatile world of root-cellar vegetables including winter squashes, jewel toned root vegetables, and hearty potatoes which open a world of recipes for in the colder months. Enjoy all of these vegetables whether they come from straight from the market or a root cellar where they have been stored and learn to expand your realm of recipes to include your root cellar vegetables to dishes like Bacon Sauteed Brussels Sprouts and many more.
- 4 strips thick-cut bacon, diced
- 1 shallot, diced
- 1-1/2 pounds Brussels sprouts, trimmed and halved, or quartered if large
- Freshly ground black pepper, to taste
- Bring a large pot of salted water to a boil.
- Meanwhile, cook the bacon in a large skillet over medium heat until it begins to release its fat, about 3 minutes.
- Add the shallot, and cook for another 2 to 3 minutes, or until the bacon is crisp. Drain off all the fat.
- Add the Brussels sprouts to the boiling water, and blanch until tender, 4 to 7 minutes (don't overcook).
- Drain well, and add to the skillet.
- Cook over medium heat, gently tossing the Brussels sprouts with the bacon and shallot, about 2 minutes.
- Season with pepper, and serve.
More from Recipes from the Root Cellar:
- Potato Knishes Recipe
- Stuffed Cabbage Rolls Recipe
- Vegetarian Egg Rolls Recipe
- Pumpkin Waffles Recipe
- Vegetable Recipes from the Root Cellar
Reprinted with permission from Recipes from the Root Cellar by Andrea Chesman, published by Storey Publishing.