Brussels sprouts with creamy mustard sauce
Use a large pan such as a 12" skillet, and a saucier. 1 pound of Brussels sprouts, sliced with a 6mm blade about 7 sandwich-thin slices of pancetta 1/2 cup heavy cream 1/4 cup (4T) stone ground Dijon mustard salt and pepper Saute the pancetta on medium-high (Duxtop 4.5) until crispy. Set aside, leaving the grease. Add sliced sprouts to the pan with a dash of salt and pepper. Cook for about 8 minutes on medium-high (Duxtop 5), stirring frequently, until they reach the preferred texture and are lightly seared. Melt a pat or two of extra butter into the pan if needed. While cooking, heat the heavy cream to a simmer in a separate saucepan. Remove from heat and stir in the mustard. Crumble the pancetta into the sprouts, then stir in 2/3 of the sauce. Transfer the mixture to a dish and top with the remainder of the sauce.