Brussel Sprouts And Pancetta In A Mustard Cream Sauce Recipes

Steps:

• Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.
• Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.

Steps:

• Instructions 1. Cook onion in olive oil at medium-low heat for about 10 minutes. 2. 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. 2. 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.

Steps:

• Whisk together the first 6 ingredients in a medium sized bowl.
• Cover and let the mixture come to room temperature. Set aside.
• Quarter the sprouts, unless they are very small, in which case leave them whole.
• Melt butter in skillet. Add brussel sprouts and sprinkle lightly with salt if desired.
• Stir, cover, and cook over medium heat until quite tender(8 to 10 mins).
• When they are done, transfer them to a bowl and pour sauce over the top.
• Serve right away.