Brussels Sprouts with Bacon and Cream
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 32 min.
Ready in
Calories:
986
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 986 cal. | (47 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 98 g | (84 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.4 g | (45 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 461.9 μg | (770 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 308 μg | (103 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.4 μg | (3 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 340 mg | (358 %) | ||
| Potassium | 1,553 mg | (39 %) | ||
| Calcium | 140 mg | (14 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 43 g | |||
| Uric acid | 209 mg | |||
| Cholesterol | 85 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 5 cups Brussels sprouts (washed and trimmed)
- salt (to taste)
- 2 Tbsps olive oil
- 2 shallots (peeled)
- 1 ½ cups Bacon (diced)
- 1 Tbsp Juniper Berry
- 1 cup cream
- freshly ground Black pepper (to taste)
Preparation steps
1.
Cut the Brussels sprouts in half. Bring a pan of salted water to a boil; add the Brussels sprouts and cook for about 10 to 12 minutes. Drain in a colander and set aside.
2.
Heat the olive oil in a skillet and saute the onions and bacon for about 3 minutes. Add the Brussels sprouts and saute briefly, about 3 to 5 minutes.
3.
Bruise the juniper berries in a mortar or pulse once or twice in a food processor. Add the berries and the cream to the Brussels sprouts. Let simmer for about 2 minutes. Season with salt and pepper to taste. Transfer to a serving bowl and serve.
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