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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