Sauted Brussels Sprouts with Bacon and Almonds
Photography Manja Wachsmuth.
Serves: 4
INGREDIENTS
500 grams firm Brussels sprouts
small knob of butter
100 grams bacon, thinly sliced
2 spring onions, thinly sliced
2 cloves garlic, crushed
2 tablespoons slivered almonds
sea salt and freshly ground pepper
METHOD
Trim the end of the sprouts, remove any tatty leaves and slice ½ cm thick. Blanch in boiling salted water for 2 minutes. Drain well.
Heat the butter in a sauté pan and cook the bacon, spring onions, garlic and almonds until lightly golden. Add the Brussels sprouts, season well and cook over a high heat for 3-4 minutes, tossing to combine. Transfer to a serving bowl and serve immediately.
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