How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace
1 1/4 pounds brussels sprouts, halved lengthwise
1/4 pound thick-cut bacon, cut into 1/4-inch strips
1/4 cup plus 2 tablespoons sour cream
Salt and freshly ground pepper
Bring a medium saucepan of salted water to a boil. Add the brussels sprouts and cook over high heat until tender but still bright green, about 3 minutes. Drain well, reserving about 2 tablespoons of the cooking liquid.
In a large skillet, cook the bacon over moderate heat, stirring occasionally, until browned, 7 minutes. Add the brussels sprouts and cook over moderately high heat for 2 minutes, stirring occasionally. Add the sour cream and the reserved cooking liquid and simmer over moderate heat until the brussels sprouts are coated. Season with salt and pepper, transfer to a bowl and serve.