Serving Size:
6–8 people
Time:
30 mins
Difficulty:
Easy
Ingredients
- 2 tbsp grass-fed butter or olive oil
- 6 rashers nitrate-free bacon, roughly chopped
- 1kg Brussel sprouts
- 3 garlic cloves, crushed
- ½ cup chicken stock
- ½ cup heavy cream
- 2 tsp cornstarch
- ½ Parmesan cheese
- 1 tsp oregano
- salt and pepper, to taste
Directions
- In a medium-sized pan, heat the butter or olive oil.
- Add the bacon and fry for approximately 4 minutes. Remove from pan and set aside.
- Add the Brussel sprouts and garlic, and sauté for approximately 5 minutes, or until tender. Remove from the pan and set aside.
- Return the pan to the heat. Add the stock, cream and cornstarch and whisk together until smooth with no lumps. Add the Parmesan cheese, oregano, salt and pepper. Gently simmer until the sauce thickens.
- Return the Brussels sprouts to the pan and coat well with the sauce. Cook for a further 3-5 minutes, until heated through.