Shredded Brussels Sprouts with Cream and Pancetta
We're on a mission to make this often contentious veggie more lovable, and we've stumbled upon a tasty twist that might just change your mind about these little green powerhouses and those unfortunate memories of overboiled, bitter sprouts. Instead, we offer tender shreds of Brussels sprouts gently sautéed in a luscious cream sauce, paired with crispy fried pancetta, generously sprinkled with Parmesan cheese and last but not least, topped with nutty roasted pine nuts.
Ingredients
- 1 kilogram brussels sprouts
- 20 grams pine nuts
- 130 grams pancetta (cubed. Or bacon lardons, cubed)
- 250 millilitre double cream
- salt (to taste (we use 1.5 teaspoons))
- black pepper (to taste)
- 50 grams butter (cubed)
- 40 grams parmesan (grated)
Instructions
- 1
Fill a large saucepan with enough water to cover the sprouts when you add them later. Bring the water up to a rapid boil.
- 2
Add the sprouts to the boiling water. Bring the water back up to a boil and blanch the sprouts for 5 minutes (from the boiling point) until they turn bright green and feel a little tender when you poke them with a knife.No need to worry if the sprouts aren't completely submerged, they might float and bob on the surface, it's what they do.
- 3
After 5 minutes, take the sprouts off the heat, drain the hot water and rinse the sprouts with fresh, running tap water to cool them down and stop the cooking process.
- 4
Tip them into a colander and leave them to cool until they can be handled.
- 5
While the sprouts are cooling, lightly toast the pine nuts in a pan. Stop when they get some colour and a nutty smell. Avoid letting them get too dark, or they might turn bitter. Set aside.
- 6
Fry the pancetta or bacon until it's lightly golden and crispy. Remove it from the pan, including any fat and set aside. Keep the same pan for the rest of the recipe, there's no need to wash it yet.
- 7
With a sharp knife, finely shred the sprouts. You can also use a food processor with a slicing blade for this step.
- 8
Add the double cream to the frying pan you used earlier.
- 9
On medium heat, bring the cream to a simmer and let it reduce by half. This might take a few minutes (4-5 minutes depending on the size and thickness of the pan).
- 10
Add all the shredded sprouts, along with the salt and pepper. Stir well and simmer over low heat for approximately 8 minutes, ensuring the sprouts are thoroughly heated through.
- 11
Add the crispy pancetta or bacon and the butter. Keep the heat at medium and stir until the butter has melted, which should take about 1-2 minutes. Remove the pan from the heat.
- 12
Stir through the grated parmesan.
- 13
Transfer the shredded sprouts to a serving bowl and sprinkle the toasted pine nuts on top. Serve right away.
Cook it from the original
This recipe comes from thecinnamonjar.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on thecinnamonjar.com