Creamed Brussels Sprouts

Ingredients:
4 slices pancetta
2 shallots chopped
1/2-3/4 c mushrooms sliced
1-lb. Brussels sprouts, cleaned trimmed cut in half
Olive oil as needed
Salt and pepper to taste
2 T butter
1 T cornstarch
1/3 c vegetable broth or a little more as needed
2-3 T white wine
2 t lemon juice.
3/4 c light or heavy cream
Parmesan cheese

Directions:
Cook the pancetta in a large skillet in a single later on low to medium heat. Allow bacon to get crisp, remove from heat.
Drain on paper towels and reserve the fat in the pan.
Add the shallots and allow them to soften and lightly brown remove them with a slotted spoon and add the mushrooms and sauté until edges are browned.
Remove to the plate with the shallots. Add a little olive oil as needed. Sauté the Brussels until they are golden and tender.
Sprinkle with salt and pepper and remove from the pan. Preheat the oven to 375 degrees.
Add 2 T butter to the pan. Mix in the cornstarch.
Stir in vegetable broth, wine, and lemon.
Stir sauce over low to medium heat. Allow the sauce to thicken and bubble and add 3/4 c light or heavy cream.
Add the mushrooms, shallots, and Brussels back to the pan mix into the sauce.
Sprinkle with Parmesan cheese and crumbled pancetta. Place the pan in the pre-heated oven for 8 -10 minutes.
Serve hot as a side dish with protein of choice or as main dish with salad and bread.
Farm Kitchen Tip: This is a great seasonal recipe providing a new taste for those who might be hesitant eating Brussel sprouts. The light creamy base pairs so well with the sprouts making them a great first introduction, sure to be a family favorite!

Recipe and photo provided by Jenn Borealo, Alstede Farms Culinary & Education Specialist.