Local Brussel Sprouts with Bacon Sherry Cream

by Rockin’ Dave
of Rockin’ Dave’s Bistro & Backstage Lounge
661 NE Greenwood Ave. in Bend • 541-318-8177

1/2 Cup Onion (Med Diced)
1/4 Cup Garlic (Sliced)
3 Pieces Bacon
Small Pinch Red Chile Flakes (Optional)
1 tsp Kosher Salt
1/4 Cup Cooking Sherry Wine
(Con Marsala Substitute)
1 Cup Heavy Whipping Cream
Dash Tabasco (Optional)
2 Cups Brussel Sprouts
2 Cups Butternut Squash (Large Diced)

Optional Garnish
Parmesan Shaved
Chopped Parsley
Slivered Almonds, Hazelnuts, Cashews

In a 12”-14” sauté pan cook the bacon, remove from pan, chop and set aside. Add onions and garlic to remaining bacon fat, sauté 2 minutes, add red Chile flakes and sherry, cook 2 minutes. Add 2/3 bacon and heavy whipping cream, salt, Tabasco and simmer 8-10 minutes until it thickens.

Meanwhile, boil 1 gallon water in medium sauce pan, add butternut squash, cook 2 minutes, then add Brussel sprouts, cook 4 minutes. Strain and add to sherry cream, toss well and put in serving bowl. Top with remaining bacon, parmesan, parsley and nuts.


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