Sauted Brussels Sprouts with Bacon and Almonds
Photography by 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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Issue #98
We might be in the depths of winter, but the latest issue of dish will inspire you with delicious recipes to brighten even the most grim of days. We start with a selection of classic French bistro dishes – think beef bourguignon and creamy potatoes – before turning to sumptuous soups. Next, it’s all about warming curries and bowlfuls of noodles and dumplings, perfect for those chilly nights. In the mood for something sweet? Check out our delectable chocolate and caramel treats, or turn to our Food Fast section, full of desserts quick enough to make on a weeknight.