Sun 18 Dec 2011
This delicious side dish will be finding its way onto our table for Christmas dinner. These are not your typical Brussels sprouts – they are not boiled, nor do they turn that odd green colour that boiled or steamed sprouts tend to. Simply shred the sprouts in a food processor, sauté them in a pan that has just been used to crisp pancetta or bacon, and then combine with currants, maple syrup, mustard and the pancetta. Delicious!
Avoiding Additives and Preservatives
To avoid additives and preservatives, use a nitrite-free bacon, currants without sulfites added and an all-natural mustard, such as President’s Choice Old-Fashioned Dijon.
2 lb (907 g) Brussels sprouts
8 oz (225 g) pancetta or bacon, diced
1/4 cup (60 mL) dried currants
3 tbsp (45 mL) maple syrup
3 tbsp (45 mL) grainy mustard
1/2 tsp (2 mL) pepper
Trim ends of Brussels sprouts; remove any discoloured leaves. In food processor and using blade attachment, shred sprouts. Set aside.
In large skillet or wok, cook pancetta over medium heat until crispy, 8 to 10 minutes. With slotted spoon, transfer to small bowl.
Add sprouts to pan; cook until wilted, 8 to 10 minutes. Add currants, maple syrup, mustard, pepper and pancetta; toss to coat. Serves 10.
From the December 2011 issue of Canadian Living