Brussels Sprouts
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Brussels Sprouts are always included in my holiday meals. Select tender, young sprouts for the best flavor.
INGREDIENTS
2 pounds fresh or frozen Brussels sprouts
Water
4 slices bacon, cut into 1/2-inch pieces
1 cup chopped onion
1 cup sour cream
Salt, to taste
Hot Sauce or cayenne pepper, to tasteIf using fresh sprouts, rinse well and cut off any discolored leaves. With a paring knife cut an "X" in the stem end to insure even cooking.
Place the sprouts in a large saucepan and cover with water. Bring to a boil and continue boiling for about 10 minutes or until the stem end is tender when pierced with a knife. Drain and set the sprouts aside.
In the same pan, fry the bacon pieces. When the bacon is crispy, add the onions and sauté over medium-high heat until tender. Return the sprouts to the pan and stir to reheat. Add the sour cream and remove from the heat. Season with salt and hot sauce, stir carefully, and serve immediately.
Makes 6 to 8 servings