5.0 from 3 votes
Shredded Brussels Sprouts with Cream and Pancetta
We're on a mission to make this often contentious veggie more lovable, and we've stumbled upon a tasty twist that might just change your mind about these little green powerhouses and those unfortunate memories of overboiled, bitter sprouts. Instead, we offer tender shreds of Brussels sprouts gently sautéed in a luscious cream sauce, paired with crispy fried pancetta, generously sprinkled with Parmesan cheese and last but not least, topped with nutty roasted pine nuts.
Prep Time
30 mins
Total Time
30 mins
Servings: 8 servings
Calories: 310 kcal
Course:
Side Dish
Cuisine:
International
Ingredients
- 1 kilogram Brussels sprouts
- 20 grams pine nuts
- 130 grams pancetta cubed. Or bacon lardons, cubed
- 250 millilitre double cream
- salt to taste (we use 1.5 teaspoons)
- black pepper to taste
- 50 grams butter cubed
- 40 grams parmesan grated
Instructions
- Fill a large saucepan with enough water to cover the sprouts when you add them later. Bring the water up to a rapid boil.
- Add the sprouts to the boiling water. Bring the water back up to a boil and blanch the sprouts for 5 minutes (from the boiling point) until they turn bright green and feel a little tender when you poke them with a knife.No need to worry if the sprouts aren't completely submerged, they might float and bob on the surface, it's what they do.
- After 5 minutes, take the sprouts off the heat, drain the hot water and rinse the sprouts with fresh, running tap water to cool them down and stop the cooking process.
- Tip them into a colander and leave them to cool until they can be handled.
- While the sprouts are cooling, lightly toast the pine nuts in a pan. Stop when they get some colour and a nutty smell. Avoid letting them get too dark, or they might turn bitter. Set aside.
- Fry the pancetta or bacon until it's lightly golden and crispy. Remove it from the pan, including any fat and set aside. Keep the same pan for the rest of the recipe, there's no need to wash it yet.
- With a sharp knife, finely shred the sprouts. You can also use a food processor with a slicing blade for this step.
- Add the double cream to the frying pan you used earlier.
- On medium heat, bring the cream to a simmer and let it reduce by half. This might take a few minutes (4-5 minutes depending on the size and thickness of the pan).
- Add all the shredded sprouts, along with the salt and pepper. Stir well and simmer over low heat for approximately 8 minutes, ensuring the sprouts are thoroughly heated through.
- Add the crispy pancetta or bacon and the butter. Keep the heat at medium and stir until the butter has melted, which should take about 1-2 minutes. Remove the pan from the heat.
- Stir through the grated parmesan.
- Transfer the shredded sprouts to a serving bowl and sprinkle the toasted pine nuts on top. Serve right away.
Cup of Yum
Nutrition Information
Calories
310kcal
(16%)
Carbohydrates
13g
(4%)
Protein
9g
(18%)
Fat
26g
(40%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.2g
Cholesterol
63mg
(21%)
Sodium
268mg
(11%)
Potassium
569mg
(16%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
1607IU
(32%)
Vitamin C
106mg
(118%)
Calcium
135mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 310
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 13g | 4% |
| Protein | 9g | 18% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 63mg | 21% |
| Sodium | 268mg | 11% |
| Potassium | 569mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 1607IU | 32% |
| Vitamin C | 106mg | 118% |
| Calcium | 135mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.