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Member
Posts: 20
| This is a delicious light winter supper using seasonal Brussels...found in Abel and Cole recipe book..
Serving 6
1 small bag of Brussels sprouts
1 glug of olive oil
1 pack of rindless bacon, cut into small pieces
3 carrots, washed and shredded
Knob of butter
Freshly ground black pepper and small pinch of salt
1 tbsp chopped sage leaves
Peel the outer leaves off the sprouts and slice off the tough stalk ends just below the base of the leaves. Slice the sprouts down the middle and shred them lengthways.
Heat the oil in a heavy-based pan over a medium heat and fry the bacon until golden. Add the carrots and cook for about 4-5 minutes, keeping the pan moving. Add the butter and shredded sprouts and toss for a few more minutes, until the sprouts are tender but still a little crunchy. Season and serve with a sprinkle of sage in each serving.
Enjoy :-)
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Shredded Brussels and Bacon (Abel and Cole recipe)