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CHIFFFONADE OF BRUSSELS SPROUTS Recipe | |
Vegetable | |
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Ingredients:
Serves 8-10 2 lbs of brussels sprouts 3 slices of bacon, finely diced 1/2 c. chopped toasted hazelnuts 1 tsp. salt 1/2 tsp. fresh ground pepper
Directions:
Trim the stem end of the sprouts and remove any yellow or spotted leaves. Put the sprouts through your food processor shredding disk using the coarse shredding disk - OR - you can slice them in 1/16" slices (chiffonading them) with a knife. Cook the bacon in a large skillet until crisp, then remove and drain on paper toweling. Reserve. Just before serving, reheat the bacon fat in the pan and add the sprouts. Saute until crisp-tender and bright green, about 3-5 minutes. Add the bacon, hazelnuts, salt and pepper and stir to mix thoroughly. Taste and adjust the seasonings, then serve. | |