Brussel Sprouts And Pancetta In A Mustard Cream Sauce Recipe

Ingredients

Shredded Brussels Sprouts with Pancetta & Onions

Ingredients

1.5 oz Pancetta

1 small onion, thinly sliced

¼ teaspoon salt

¾ cup cream

3 teaspoon mustard (Beaver Creek deli) or other mustard with whole seeds.

1 pound Brussels sprouts, trimmed, halved and very thinly sliced

1 teaspoon white wine tarragon vinegar

Preparation

Instructions

1. Cook onion in olive oil at medium-low heat for about 10 minutes.
2. Add pancetta and over medium heat cook 5 - 10 minutes more. You want the onion to carmelize a little and the pancetta to be cooked.
3. Add brussel sprouts, salt, and 1/2 cup of water and cook, stirring often, until tender, 6 to 10 minutes. Stir in vinegar, cream and mustard and cook until sauce thickens a little.