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Creamy Brussels Sprouts
Remo Berdux, Executive Chef, JW Marriott Hong Kong

3 lb Brussels sprouts (fresh or frozen)
1 fl oz Olive oil
16 fl oz Heavy Cream
1/2 lb Onions, chopped
1/2 lb Bacon, diced
Nutmeg powder

Wash and clean the fresh brussel sprouts. Blanch them in boiling water until cooked but still crunchy. Saute the onions and the bacon without adding color. Add the cream and simmer lightly until the cream thickens. Add the brussel sprouts and season to taste.

Yield: 10 Servings

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