Tuesday, 23 November 2010
There's no doubt about it, brussels sprouts have to be one of my absolute favourite of all vegetables. Todd loves them too, although he is quick to add that they don't exactly love him!! ('nuff said!)
A member of the Brassica or cabbage family they are loaded with vitamins, fibre and are thought to be a protection against colon cancer!
Aside from all that, I just think they are plain good, good, GOOD!
Unfortunately most people don't really know how to cook them properly and we end up with them being cooked to death and all soggy on our plates.
One doesn't want them as hard as a rock of course, but you just can't beat a properly cooked, crispy tender sprout for taste!
Six to seven minutes, boiled or steamed is enough to give you a very tasty, crispy tender, delicious sprout!
Mind you, this here is my favourite way of doing them. They end up perfectly cooked every time . . . crispy tender and beautifully green, with slightly caramelized edges and all tasty with bits of crispy pancetta and caramelized shallots!
Not just perfect for the holidays either . . . these sprouts are so easy to cook, and so tasty that you'll want to treat yourself to this version often!
I could quite happily sit down to just a plate of these and nothing else . . .and in case you were wondering, those embarassing side effects seem to disappear when you cook em this way . . . if you know what I mean!
*Sauteed Brussels Sprouts with Pancetta and Shallots*
makes about 10 servings
You don't have to wait for the holidays to enjoy this delicious side dish. Crispy tender brussels sprouts sauteed with crispy bits of pancetta and shallots. Oh so tasty!
2 1/2 pounds of Brussels Sprouts, trimmed and then shredded
into thin slices with a sharp knife
1/4 pound of thick pancetta, cut into bits
a knob of butter
1 eschalon Shallot, peeled and chopped finely
(That is the banana shaped shallot)
2 tsp fresh thyme leaves, divided
salt and freshly ground black pepper to taste
2 tsp lemon juice (optional)
It may seem a bit fiddly to prepare the sprouts for cooking but it really isn't. I trim off the bases and any bad looking leaves and discard. Then I take a sharp knife and just quickly cut them into 1/4 inch slices.
Heat a large skillet over medium high heat. Throw in the pancetta. Cook, stirring until it begins to brown. Add the butter and the shallots. Cook and stir until the shallots are softened. Add the brussels sprouts, stirring to coat, along with half of the thyme leaves. Cook, stirring occasionally over medium heat, until the sprouts are crispy tender and beginning to brown a bit on the edges. Season to taste with some salt and pepper and the lemon juice if using. Add the remainder of the thyme leaves and serve.