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creamy garlic, parmesan, Brussels sprouts and bac0n will become your favorite new way to savor cabbages! low carb and keto with video!
INGREDIENTS
10 ounces (300 g) bacon cut into strips
2 tablespoons butter
2 kg (1 kg) washed Brussels sprouts (cut the bottom and cut the cabbage in half)
Season with salt and pepper to season
5 garlic cloves, finely chopped
1 1/2 cups (400 mL) light 0r heavy cream (thickened cream)
1 1/2 teaspoon cornstarch mixed with 1 tablespoon water (corn starch suspension - optional)
1/3 cup grated or grated fresh mozzarella
1/4 cup fresh parmesan cheese grated or grated
INSTRUCTIONS
Preheat 0ven to 375 ° F | 190 ° C.
Fry the bacon in a large ovenproof skillet over medium heat until crisp. Use a drip spoon to transfer to a paper towel-lined plate to absorb some of the oil. Put aside.
Drain most of the bacon fat from the pan, leaving about 1-2 tablespoons for more flavor (adjust this amount to your liking). In the same pan, melt the butter, then add the Brussels sprouts and seas0n with salt and pepper. Remove the golden pieces from the bottom of the pan and cook, stirring occasionally, about 6 minutes. The edges should start to crisp and slightly charred.
Add the garlic and stir in the sprouts for a minute, until fragrant. Pour the cream, reduce the heat to a minimum and let it simmer until tender (another 3-4 minutes).
If the cream is too thin to taste, add the cornstarch slurry, stirring immediately, until smooth.
Add the bacon and give everything a good mix to combine all the flavors. Garnish the shoots with mozzarella and parmesan cheeses. Cook until the cheese is bubbling and the sprouts are cooked to your taste (about 15 minutes). If you like browned cheese, change the oven settings for 2-3 minutes until golden brown.
Season with a little pepper, if desired, before serving. You can also sprinkle with chopped fresh parsley, thyme or rosemary.
