Newspaper article The Canadian Press

Brussels Sprouts with Pancetta a Twist on the Traditional for Festive Meal

Newspaper article The Canadian Press

Brussels Sprouts with Pancetta a Twist on the Traditional for Festive Meal

Article excerpt

Brussels sprouts with pancetta twist on tradition

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For those who want to order a cooked turkey and prepare the side dishes, here is a delicious recipe for brussels sprouts with pancetta and cream that is sure to become a new Christmas dinner tradition.

Brussels Sprouts With Pancetta and Cream

Brussels sprouts are sadly mistreated and usually overcooked, says Jane Rodmell, owner of All The Best Fine Foods in Toronto. Simply blanch the sprouts until just resistant to the bite and toss with browned butter, salt and pepper or combine, as here, with smoky bacon and cream to make a delicious side dish for roasted or grilled meats.

1 kg (2 lbs) brussels sprouts, trimmed

90 g (3 oz) pancetta, cut in thin strips

250 ml (1 cup) whipping (35 per cent) cream

15 ml (1 tbsp) butter

1 ml (1/4 tsp) freshly grated nutmeg

1 ml (1/4 tsp) cayenne pepper

Salt and freshly ground pepper, to taste

50 ml (1/4 cup) toasted pine nuts (optional)

In a large pot of boiling lightly salted water, cook brussels sprouts until al dente, 4 to 5 minutes. …

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