Low in calories and rich in vitamin C and B9, these small sprouts are 90% water. Present from September to March, Brussels sprouts are appreciated for their delicate and sweet taste. In purees, soups, or gratin, sautéed, or braised, they are available in many ways and can even be enjoyed raw! Today, to enjoy Brussels sprouts with delicacy and greed, we suggest you sauté them with a few slices of bacon! They will be slightly blanched, keep all their roundness, and not burn during cooking.
- 600 g Brussels sprouts
- 8 slices of bacon
- 2 dry shallots, minced
- 3 tablespoons pine nuts
- parmesan cheese (optional)
- salt & pepper
- Remove the first leaves from the Brussels sprouts and blanch them in a large volume of boiling salted water for about 7 minutes.
- In the meantime, peel and slice the shallots and finely chop the bacon slices.
- Drain the Brussels sprouts and set them aside. In a frying pan or non-stick pan, brown the bacon for a few seconds without adding any fat. Add the shallots and mix with a wooden spoon. Ineskoh Kitchen
- Over medium heat, add the Brussels sprouts with the remaining ingredients and roast the pine nuts.
- Continue cooking for 2 to 3 minutes before seasoning with a pinch of salt and pepper. (source : ineskohl.info )
- Serve the Brussels sprouts with bacon and sprinkle with freshly grated Parmesan cheese.
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