SERVES 6
Salty and savory pancetta and nutty Brussels sprouts are a perfect pairing. This dish is delicious served with Balsamic Rosemary Roasted Chicken and Yams.
INGREDIENTS
1 ½ lbs/680 g Brussels sprouts
1 tbsp/15 g ghee
4 oz/115 g pancetta, diced
1 medium shallot, diced (about ½ cup/160 g)
2 cloves garlic, minced
¼ tsp sea salt
¼ tsp pepper
½ cup/120 ml Chicken Broth
COOKING INSTRUCTIONS
Discard the stem end of the Brussels sprouts and use a food processor to shred the sprouts. Warm the ghee in a heavy-bottomed pan over medium-high heat. Add the pancetta and sauté until crisp. Add shallot and cook for a few minutes until soft, then add garlic and sauté for a minute until fragrant. Add the Brussels sprouts, salt, pepper and broth. Sauté until sprouts are soft and broth has reduced. Adjust salt and pepper and serve immediately.
