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      Title: Lancelot's Glazed Brussels Sprouts
 Categories: Vegetables, Wine, Cheese, Pork
      Yield: 4 Servings

      4 c  Brussels sprouts; trimmed,
           - quartered, chopped
      2 tb Unsalted butter
    1/4 c  Dry white wine (60 ml)
      1 tb Shallots; chopped small
      1 ts Garlic; minced
    1/4 c  Cooked bacon; diced
      1 tb Olive oil (15 ml)
    1/2 c  Parmigiano-Reggiano; grated
           Salt & pepper

  Place frying pan on medium to high heat. Add butter, olive oil,
  Brussels sprouts, shallots, and garlic, and saute until the
  shallots turn light brown.

  Deglaze with wine. Add bacon, salt, and pepper.

  Cook until all wine has evaporated.

  Finish with olive oil and Parmigiano-Reggiano.

  Recipe by Lancelot Monteiro of Bar C

  Recipe FROM: https://culinairemagazine.ca

  Uncle Dirty Dave's Archives

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