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.