|Julian's Brussels Sprouts - Shredded and Sautéed|
Ready for the table.
Ingredients (4 servings)
2-4 ounces pancetta or bacon
1 1/2 pounds Brussels sprouts
1 large carrot
2 tablespoons vegetable oil
1/4 cup balsamic vinegar
Kosher salt and freshly ground black pepper to taste
Finely chop the pancetta or bacon. Wash the carrot and sprouts. Trim the sprouts and discard loose or dark outer leaves. Fit a food processor with the slicing blade. Push the Brussels sprouts, a few at a time, through the chute with the blade in motion. Change to the shredding blade and shred the carrot into the sprouts.
Heat the vegetable oil in a large skillet over medium-high heat. Add the pancetta/bacon and cook, stirring often, until lightly browned, 3-5 minutes. Add the sprouts/carrot and cook, stirring and turning regularly for 5 minutes. Pour in the vinegar and increase the heat to high. Season with salt and pepper and stir until the vinegar has evaporated. Serve warm.