Brussel Sprouts with bacon

If you have read anything else on this blog you will know that in my former life you would struggle to find anything green on my plate,so the idea of eating brussel sprouts was laughable. but keto changes you and this dish is without doubt one of my staple dishes that I use as a side dish or just on its own. I think it has something to do with cream and bacon any dish that contains these 2 things can’t be bad.

You will need brussel sprouts, mine are value ones from Tesco, double cream, dijon mustard and bacon lardons or some streaky cut up.
You need to finely shred the spouts so this is easiest in a food processor,just pulse until there are no big chunks left. There is no reason you cant do this with a knife or mandolin.
They should look a bit like this.
fry off the bacon bits in a deep pan, I’ve used a wok, when they are cooked to your liking (I like my bacon as crispy as possible) Add the sprouts.
Use a small amount of water to rinse the last few bits of sprout out of the processor and add this water to the wok. this lets the sprouts steam/fry if you add to much water they will stew and you will waste time while the water evaporates. so be cautious with the water,you can always add more if its needed
After a couple of minutes the sprouts will be cooked and the water will have evaporated, move the sprouts and bacon to the side and create a hole in the bottom of the wok.
into this hole,put a teaspoon of Dijon mustard(more if you like it) and enough cream to fill the hole. You want enough cream to coat the sprouts but not so much that its all cream and nothing else.
Stir the mustard into the cream and then incorporate the cream/mustard mix into the sprout and bacon mix. keep the ingredients moving so they don’t burn on the bottom of the pan, its ready when it’s warmed through. serve like this or put it into an oven proof container with a lid and reheat later gas 5/180 20-25 minutes

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