Halve or quarter brussels sprouts, thinly slice fennel bulb and spread on baking pan with butter and roast at 375 degrees until tender in steam oven at 30% steam (about 15-20 minutes).
Simmer apple cider until reduced to 1/4 cup. Set aside to cool.
Roast or fry bacon until crisp, chop and set aside.
Over low heat, warm cream and then slowly mix in reduced apple cider (now apple syrup). Mix in slowly to prevent curdling. Mix in bacon.
When vegetables are just tender, add cream mixture and heat through (either on stove or oven), about 5 minutes.
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|Serving Size: 1 Serving (1146g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 874 (67%)|
|Amt Per Serving||% DV|
|Total Fat 97.1g||129 %|
|Saturated Fat 45g||225 %|
|Monounsaturated Fat 35.1g|
|Polyunsanturated Fat 8.1g|
|Cholesterol 228.9mg||70 %|
|Sodium 1447.2mg||50 %|
|Potassium 3265.3mg||86 %|
|Total Carbohydrate 88.4g||26 %|
|Dietary Fiber 24.8g||99 %|
|Sugars, other 63.6g|
|Protein 33.2g||47 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1302
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