BRUSSELS SPROUT CHOUCROUTE
1 pound Brussels Sprouts – cut in half
1/2 pound Yellow Onions – julienne
1/4 cup Bacon Grease
1/2 pound small New Potatoes – steamed and cooled
1/4 pound Bacon, cooked and rough chopped
1 1/2 cups Chicken Stock
2 tsp Gulden’s Mustard
1 tsp Salt
1/2 tsp Black Pepper
1 tsp dried Thyme Leaves
Melt bacon grease in Dutch oven over medium heat. Add onions and sweat until golden. Increase heat and add Brussels sprouts and sauté until edges are browned. Add stock, mustard, salt, pepper and thyme. Reduce heat to medium low and simmer until the sprouts are tender. Add potatoes and cook until hot. Turn off heat and stir in bacon.
Serves - 4
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