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  • Jefferson Adams
    Jefferson Adams
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    Brussels Sprouts in a Bacon Cream Sauce (Gluten-Free)

    Caption: Bacon, sherry and cream make a great base for Brussels sprouts. Photo: CC--Nick Saltmarsh

    Celiac.com 12/27/2016 - Here's a sure-fire recipe for Brussels sprouts that will have even picky eaters doing a double-take. Bacon, sherry, shallots and cream form the foundation of this delightful marriage of flavors. Toss in some mushrooms, and you've got a tasty way to make Brussels sprouts disappear.

    Ingredients:

    • 1 pound Brussels sprouts, trimmed and halved lengthwise
    • 10-12 medium brown mushrooms, chopped
    • ¼ cup heavy cream
    • ¼ cup cream sherry, or regular cooking sherry
    • 2 tablespoons olive oil
    • 4 slices bacon, chopped
    • 1 shallot, chopped
    • 2 cloves garlic, minced
    • 1 tablespoon sea salt
    • freshly ground black pepper, to taste

    Directions:
    Dissolve 1 tablespoon of salt in enough water to cover the Brussels sprouts in a bowl, and soak the sprouts in the salty water for 1 hour.

    Drain off the water, and toss the sprouts in olive oil, sea salt, and black pepper to coat thoroughly.

    Heat oven to 475F (245C).

    Place the bacon in a large, deep skillet, and cook over medium-high heat, about 6 to 8 minutes, turning occasionally, until just brown at the edges.

    Keeping the bacon and drippings in the pan, reduce heat to medium.

    Stir in the shallots and mushrooms, then cook about 3-5 minutes more, until the shallots turn clear.

    Add the garlic, and cook another minute, then add in the sherry and cream, and stir until well-combined.

    Bring the mixture to a boil, and stir until mixture cooks down by half, and the sauce is thick enough to coat a wooden spoon.

    As the sauce cooks, place the Brussels sprouts, flat sides down, onto a baking sheet, and bake about 12-15 minutes, until the sprouts are browned.

    Place sprouts in a bowl, and add the sauce a bit at a time, tossing until well-coated, as desired.

    Add a dash of salt and black pepper, and serve warm, with your favorite entree.


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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, and science. He previously served as Health News Examiner for Examiner.com, and provided health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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