Brussel Sprouts with Bacon, Mache and Mustard Sauce
"Mache and brussels sprouts can be found at the same time in late autumn at the Union Square Market and make a great combination. We use Tatsoi when mache is not available.
The following dish can be used as a first course or to accompany a main course such as a duck confit or roasted chicken."
- 1 pound Brussel Sprouts
- 1 Garlic clove cut into slivers
- 2 T. chives finely chopped
- 1/4 pound slab bacon
- 1 tsp. Dijon mustard
- 1/4 cup chicken stock
- 2 T. creme frache or heavy cream
- Bunch of Mache or Tatsoi
- Blanch for 4-5 minutes in boiling salted water. Refresh in cold water to keep the color.
- Cut the bacon slab into 1/4 slice then slice again into 1/4 pieces. Saute bacon in 1 T Olive oil till light browned
- Reserve half the bacon for garnish.
- Cut the brussel sprouts in half, then add the cut brussel sprouts flat side down to the bacon fat. Cook till light browned, then add the garlic slivers and cook another 30 seconds.
Add 1/2 the bacon, shallots, and saute in 1 T butter. Add the chicken stock stock and mustard. Whisk in cream and reduce till desired consistency is reached. Add mache (leaving some for garnish) and cook till just barely wilted.
Reheat the brussel sprouts with mache and 1/2 bacon. Pour over sauce and garnish with additional bacon, mache and chives.