Chiffonade Of Brussels Sprouts With Diced Bacon And Hazelnuts Recipes

CHIFFONADE OF BRUSSELS SPROUTS WITH BACON & HAZELNUTS

Chiffonade of Brussels Sprouts with Bacon & Hazelnuts image

I wish I could take credit for this recipe, but I can't - it came from a chef named Diane Morgan, who wrote The Thanksgiving Table. My husband likes Brussels sprouts so I'm always looking for new ways to serve them. This is the best way I've ever tried. Even people who don't like Brussels sprouts like them this way. Try it.

Provided by P48422

Categories Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

2 lbs Brussels sprouts
3 slices bacon, finely diced
1/2 cup hazelnuts, toasted and chopped
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Steps:

Trim the stem end of the sprouts and remove any yellow or spotted out leaves.
Shred the sprouts with the coarse shredding attachment of your food processor.
Set aside until about 10 minutes before service.
Cook the bacon over medium-high heat until crisp.
Remove with a slotted spoon to a paper towel to drain.
Set aside.
Reserve the bacon fat in the pan.
Just before serving, reheat the bacon fat in the pan until hot and add the sprouts to the pan.
Saute until crisp-tender and bright green, about 3-5 minutes.
Add the bacon, hazelnuts, salt and pepper and toss to combine.
Taste, adjust seasonings and serve.

BRUSSELS SPROUTS CHIFFONADE WITH BACON, GARLIC AND SHALLOTS

Brussels Sprouts Chiffonade With Bacon, Garlic and Shallots image

Chiffonade means shredding green leaves finely - and it's a great, and unusual way, of cooking sprouts. Try it this Christmas!

Provided by English_Rose

Categories Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

10 ounces Brussels sprouts, trimmed
1 tablespoon olive oil
1 ounce butter
2 shallots, finely chopped
1 garlic clove, crushed
2 ounces smoked bacon, chopped

Steps:

Cut the trimmed Brussel sprouts into fine shreds (the chiffonade!).
Heat the olive oil and melt the butter into it.
Add the shallots, garlic and bacon.
Cook for 3-4 mins until the shallot is softened.
Add the chiffonade of sprouts and stir for 5-10 mins until cooked through.

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