Monday, March 12, 2018

Creamy Garlic Parmesan Vegetables

I had 1 pound of Brussel sprouts and 1 pound of broccoli so I made this recipe. We really liked it and will make it again.

Creamy Garlic Parmesan Vegetables

8 strips bacon diced 
2 tablespoons butter
2 pounds brussel sprouts, cauliflower or broccoli (can use all of them)
Salt and pepper to season
5 cloves garlic finely chopped
1 1/2 cups cream or milk Beth used 3/4 c milk and 3/4 c cream
1 1/2 teaspoons cornstarch mixed with 1 tablespoon water if needed, Beth did NOT use
1/3 cup fresh shredded or grated mozzarella
1/4 cup fresh shredded or grated parmesan cheese
1 T grainy mustard, optional

1.    Preheat oven to 375°F.

2.    Fry the bacon in a large oven-safe skillet over medium heat until crispy. Use a slotted spoon to transfer to a paper towel lined plate to soak up some of the oil. Set aside.

3.    Drain most of the bacon fat from the pan, leaving about 1-2 tablespoons. In the same pan, melt the butter, then add the vegetables and season with salt and pepper. Scrape up any browned bits from the bottom of the pan, and cook while stirring occasionally, for about 6 minutes. The edges should start crisping and slightly charring. 

4.    Add in the garlic and stir it through the sprouts for a minute, until fragrant. Pour in the cream and mustard, reduce heat down to low and allow them to simmer until tender (another 3-4 minutes).

5.    If the cream is too thin for your liking, add in the cornstarch slurry, stirring it through immediately, until combined.

6.    Add the bacon in and give everything a good mix to combine all of the flavors together. Top the vegetables with the mozzarella and parmesan cheeses. Bake until cheese is bubbly and sprouts are done to your liking (about 15 minutes). If you like your cheese browned, change oven settings to broil for 2-3 minutes, until golden.

7.    Season with a little extra pepper, if desired, before serving. You can also sprinkle with fresh chopped parsley, thyme or rosemary.

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