Brussels Sprouts with Attitude
by Caren McSherry
I have never been a fan of Brussels Sprouts ever. As a kid growing up, I voiced every excuse not eat them. Today, they are still not my favourite, but as a chef, challenge taken. Perhaps the simple yet popular method of steaming was the flavour issue, steamed anything lacks wow!
Here is my version of elevating a vegetable to heights it never knew.
Here is my version of elevating a vegetable to heights it never knew.
Ingredients:
- 2 Tablespoons olive oil
- 1 large shallot, diced
- 150 grams pancetta, diced
- 1 pound Brussels sprouts
- 1/3 cup water
- Fleur de sel to taste
- Freshly ground pepper to taste
- Balsamic glaze to finish
- 1/3 toasted pine nuts for garnish (optional)
Method:
1. Heat a large sauté pan to medium heat, add the oil, shallot and pancetta, cook until golden, about 6-8 minutes.
2. While this mixture is cooking, peel the leaves off one by one. You will have a heaping amount.
3. Place all of the leaves in the pancetta pan, stir to combine, pour in the water and place a lid on the pan. Let the leaves sauté on med/high heat for about 5 minutes.
4. Remove the lid, season with the fleur de sel and pepper, toss to distribute, taste to ensure the leaves are al dente but not overcooked.
5. Transfer the pan to your serving platter and generously drizzle with the balsamic glaze and the optional pine nuts.
Serves 4-6
2. While this mixture is cooking, peel the leaves off one by one. You will have a heaping amount.
3. Place all of the leaves in the pancetta pan, stir to combine, pour in the water and place a lid on the pan. Let the leaves sauté on med/high heat for about 5 minutes.
4. Remove the lid, season with the fleur de sel and pepper, toss to distribute, taste to ensure the leaves are al dente but not overcooked.
5. Transfer the pan to your serving platter and generously drizzle with the balsamic glaze and the optional pine nuts.
Serves 4-6
