Brussels Sprouts Parisienne
- 2 lbs fresh Brussels sprouts (or two 16 ounce packages frozen Brussels sprouts, cooked and drained)
- 4 tablespoons softened unsalted butter, divided
- salt
- ground black pepper
- ground nutmeg, pinch of
- 2 teaspoons freshly grated lemon zest (optional)
- 14 lb bacon, cooked and crumbled (optional, Easy Microwave Bacon)
- creme fraiche (optional)
- Wash and trim Brussels sprouts, removing any discolored leaves.
- Cut off stem ends.
- Heat 1 inch salted water to boiling.
- Add Brussels sprouts.
- Cover and heat to boiling.
- Reduce heat to a simmer and cook, covered, for 6 to 8 minutes or until just tender.
- Do not overcook.
- Drain.
- -Or- you may steam your sprouts, if you wish.
- Meanwhile, melt 3 tablespoons butter in saucepan.
- Add drained sprouts, tossing to coat.
- Season to taste with salt and pepper; dust lightly with grated nutmeg and toss well to coat.
- Place in a serving bowl.
- Top with 1 tablespoon softened butter, the grated lemon zest and the crisp crumbled bacon.
- Add a dollop of creme fraiche, if you like.
- Serve immediately.
brussels, unsalted butter, salt, ground black pepper, ground nutmeg, freshly grated lemon zest, bacon, creme fraiche
Taken from www.food.com/recipe/brussels-sprouts-parisienne-387063 (may not work)