BRAISED BRUSSEL SPROUTS WITH PANCETTA RECIPES
BRUSSELS SPROUTS WITH PANCETTA RECIPE | BBC GOOD FOOD
Spruce up your sprouts this Christmas - Gordon Ramsay's recipe creates a really rich flavour
Provided by Gordon Ramsay
Categories Dinner, Side dish
Total Time 10 minutes
Yield 6
Number Of Ingredients 4
Steps:
- Blanch the Brussels sprouts in a pan of boiling salted water for 3 mins, then drain and tip into a bowl of iced water to cool quickly. Drain well again and set aside until nearly ready to serve. Sauté the pancetta in the hot goose fat until crisp. Toss in the sprouts and stir-fry for 2-3 mins, adding the sage to serve.
BRAISED BRUSSELS SPROUTS WITH BACON RECIPE | ALLRECIPES
This is a great side dish to serve with any grilled meat item or other vegetable dishes. I get many requests for this when catering. People who normally don't like Brussels sprouts love these!
Provided by Kimberly Lancaster
Categories Side Dish Vegetables Brussels Sprouts
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 8 servings
Number Of Ingredients 10
Steps:
- Melt butter with olive oil in a large pot over medium-high heat. Saute onion and garlic in butter mixture until translucent, 5 to 7 minutes; add Brussels sprouts and saute until slightly browned on edges, 5 to 10 minutes. Sprinkle bacon, chicken bouillon, red pepper flakes, and black pepper over the sprouts mixture; stir and cook until fragrant, about 2 minutes.
- Pour wine over the sprouts mixture, reduce heat to low, place a lid on the pot, and simmer until the sprouts are desired tenderness, 10 to 15 minutes.
Nutrition Facts : Calories 221.1 calories, CarbohydrateContent 14.2 g, CholesterolContent 27.8 mg, FatContent 14.4 g, FiberContent 4.9 g, ProteinContent 8.7 g, SaturatedFatContent 5.8 g, SodiumContent 612.5 mg, SugarContent 4.1 g
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BRAISED BRUSSEL SPROUTS WITH BACON - RECIPES - SUR LE ...
Brussel sprouts are a member of the Brassicaceae family of vegetables and are closely related to kale, cauliflower, and mustard greens.
These cruciferous vegetables resemble mini cabbages and are typically cut, cleaned, roasted, or braised to make a veggie side dish or main course.
Brussels sprouts boast high levels of many nutrients and have been linked to several health benefits. Brussel sprouts are rich in vitamin K, C, and A as well as folate and magnesium.
You may have tried my roasted brussel sprouts with bacon and garlic. The Brussel sprouts in that recipe are oven-roasted and then drizzled with a balsamic vinegar glaze.
This recipe uses a braising technique to prepare the Brussel sprouts with balsamic and a vegetable or chicken stock. Braising is a technique that begins by sautéing the meats or vegetables until browned, then adding a liquid such as stock or wine to the skillet.
The heat is then reduced while the vegetables or meats cook slowly infusing them with the flavors of the stock and in this case the balsamic, the shallots, and the garlic. You will also add diced bacon or pancetta to the brussels sprout mixture. Pancetta is a salt-cured pork belly that adds depth and character to foods.
While the sprouts cook for about 20 minutes or until tender, you can prepare the breadcrumbs. I like to use Italian breadcrumbs. However, if you have stale bread, it is always preferable to make your own breadcrumbs. Spread the breadcrumbs on a sheet pan and drizzle with olive oil.
Toast the breadcrumbs and the dried thyme until golden. Once the breadcrumbs reach the right color, remove from the oven and set them aside.
Remove the cooked Brussel sprouts from the skillet and place them in a bowl or a platter. Serve immediately.
From surleplat.com
Reviews 0
Total Time 30 minutes
Calories [] per serving
From surleplat.com
Reviews 0
Total Time 30 minutes
Calories [] per serving
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BRUSSELS SPROUTS WITH PANCETTA RECIPE - NYT COOKING
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BRAISED BRUSSELS SPROUTS WITH PANCETTA
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BRAISED BRUSSELS SPROUTS WITH PANCETTA
Place extra virgin olive oil in large sauté pan. Add garlic, shallots, pancetta, and Brussels sprouts. Cook 3-5 minutes until vegetables begin to soften and pancetta begins to brown. Add 1/2 cup stock and cook until tender. Add more stock as necessary. Season with salt and pepper, if desired.
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