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 
  1. Saute the pancetta on medium-high (Duxtop 4.5) until crispy. Set aside, leaving the grease. 

  2. Add sliced sprouts to the pan with a dash of salt and pepper. 

  3. 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. 

  4. Crumble the pancetta into the sprouts, then stir in 2/3 of the sauce. 

  5. Transfer the mixture to a dish and top with the remainder of the sauce.
Location: Alabama, USA

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