Some people do not like Brussels sprouts, but preparing them this way seems to make everyone a fan. Perhaps there is something about the vegetable that reminds people of cabbage heads. Whatever the case, when I use this technique, they seem to be enjoyed by all.
I got the original idea from chef Sara Moulton. This is a modified version of her recipe. Unlike baking or boiling, a fast cook in your skillet and these are ready. The recipe calls for pancetta or bacon, but I've even used diced hard salami. Any of these meats will give the dish a nice flavor. I' using a food processor for speed in the recipe below, but you could slice them with a mandolin or sharp knife.
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
Instructions
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.
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
Instructions
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.
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