Stir-fried Brussels Sprouts Print

Stir-Fried Brussel Sprouts

Serves 4

1 tbsp olive oil
100g smoked lardons (pancetta)
25g butter
500g Brussels Sprouts, washed
100ml wine
5g thyme leaves
50g baby pickled onions, drained
5g parsley leaves, freshly chopped
50ml cream
Sea salt and pepper

Method

  1. Slice across the base of each sprout and peel away the bruised side leaves, then slice each sprout into approx 4. 
  2. Add oil to a hot pan and fry the pancetta, draining off any excess grease.  
  3. Add butter and a splash of olive oil followed by the sliced sprouts and then add in wine (the wine helps them steam and not burn), toss and stir for 3 minutes.  
  4. Add in thyme leaves and pickled onions and season well with salt and pepper.  
  5. Before the brussels sprouts overcook and lose their fresh green colour, stir in the cream.  
  6. Garnish with fresh parsley and serve immediately.

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