Brussels Sprouts, Brie and Bacon

Henri Chef de Cuisine Christopher Gawronski

6 serving

1 lb Brussels sprouts (quartered)
.5 lb bacon (large dice)
.5 lb brie cheese (large dice)
.25 lb Butter
3 tbs Canola Oil
Salt
Pepper

Method

Bring a gallon of water to a rolling boil, add a tbs of salt, add Brussels sprouts and cook for 3 minutes. Then drain of all water out. In a large saute pan on medium heat, render bacon until crispy, remove solids, set aside, turn heat to high and add Brussels sprouts. Cook to golden brown, add bacon, butter and brie. Season with salt and pepper and toss until melted, then serve.

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