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| Sweet & Salty Brussels |
1 tsp Ghee
2 tsp olive oil
2T finely diced shallots
4 strips turkey bacon, diced
4 cups quartered Brussels sprouts
1/3 c. golden raisins
1/2 c. Vegetable Stock
1 T. chopped parsley for garnish (I never use this)
Heat a large skillet over medium heat and add ghee and olive oil. Sauté shallots and turkey bacon until bacon is crispy, about 4-5 minutes.
Add Brussels sprouts and continue to cook for 15 minutes, stirring occasionally to prevent burning.
Add raisins and Vegetable stock and cook an additional 3 minutes so the raisins can become tender and the broth can help deglaze the bottom of the pan...and add moisture to the sprouts.
Sprouts are done when they can be pierced with a fork but still give moderate resistance, if they are overcooked and become mushy, they lose a lot of flavor. Garnish with parsley and serve warm.
2 tsp olive oil
2T finely diced shallots
4 strips turkey bacon, diced
4 cups quartered Brussels sprouts
1/3 c. golden raisins
1/2 c. Vegetable Stock
1 T. chopped parsley for garnish (I never use this)
Heat a large skillet over medium heat and add ghee and olive oil. Sauté shallots and turkey bacon until bacon is crispy, about 4-5 minutes.
Add Brussels sprouts and continue to cook for 15 minutes, stirring occasionally to prevent burning.
Add raisins and Vegetable stock and cook an additional 3 minutes so the raisins can become tender and the broth can help deglaze the bottom of the pan...and add moisture to the sprouts.
Sprouts are done when they can be pierced with a fork but still give moderate resistance, if they are overcooked and become mushy, they lose a lot of flavor. Garnish with parsley and serve warm.
This is from the Type O Diet Cookbook, available as an e-book on Amazon.com. I highly recommend it!
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