CORN BREAD

Lucky 32 Southern Kitchen Brussels Sprout Choucroute 2 2 ½ 1 1½ 2 1 1/2 1 ½ ¼

tablespoons tablespoons pound pound cups tablespoons teaspoon teaspoon teaspoon pound pound

bacon drippings duck fat yellow onions – julienne Brussels sprouts – cut in half chicken stock Gulden’s mustard salt black pepper dried thyme leaves small new potatoes – cooked and cooled bacon, rendered to yield above drippings and rough chopped

Melt fats in a heavy-bottomed pot over medium heat. Add onions and sweat until golden. Increase heat and add Brussels sprouts and sauté until edges are browned. Add stock, mustard, salt, pepper and thyme. Reduce heat to medium low and simmer until the sprouts are tender. Add potatoes and cook until hot. Turn off heat and stir in bacon. Serves - 4 Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size. 1989-2013 This recipe is the property of Quaintance-Weaver, Inc. Unauthorized commercial use is forbidden.