maandag 12 januari 2009

Brussel sprouts and pancetta in a mustard cream sauce

1.5 oz Pancetta
1 small onion, thinly sliced
¼ teaspoon salt
¾ cup cream
3 teaspoon mustard (Beaver Creek deli) or other mustard with whole seeds.
1 pound Brussels sprouts, trimmed, halved and very thinly sliced
1 teaspoon white wine tarragon vinegar

Cook onion in olive oil at medium-low heat for about 10 minutes.
Add pancetta and over medium heat cook 5 - 10 minutes more.
You want the onion to carmelize a little and the pancetta to be cooked.
Add brussel sprouts, salt, and 1/2 cup of water and cook, stirring often, until tender, 6 to 10 minutes.
Stir in vinegar, cream and mustard and cook until sauce thickens a little.

Recipe submitted by msojka

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