| Time | Servings | Difficulty |
|---|---|---|
| 01:00 | 4 | Easy |
Introduction
To share
Brussels sprouts aren’t the thing I’m the biggest fan of, I found them bitter and strong in the mouth. But Brussels sprouts with bacon bits are quite light and this recipe makes it sweeter.
The extra thing:
- So that they are tender in the middle but a little firm, cool them in iced water for 5 minutes after cooking, then drain them.
- To make it less fat, you can take slices of breast and remove as much fat as possible, then cut the slices into bacon bits.
- For a faster version: take canned Brussels sprouts and in this case, rinse them well and drain them then add 25cl of broth at the same time as the butter.
Ingredients
| 800 g Brussels sprouts | |
| 400 g smoked pork belly taillé en lardons | |
| 15 cl dry white wine | |
| 1 clove of garlic haché | |
| 1.25 liter chicken stock | |
| 1 hazelnut salted butter |
Instructions
|
1
|
Prepare the Brussels sprouts: remove the damaged leaves and cut the core flush.
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|
2
|
Cook the Brussels sprouts in the reconstituted broth in a covered casserole dish or sauté pan for 40 minutes over medium heat.
At the end of cooking, drain them well. To book. |
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3
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Brown the bacon bits in a frying pan then add the white wine, cook over medium heat until completely evaporated.
Add a knob of butter, season and add the Brussels sprouts, brown them slightly. To serve. |
