Another winter warmer with the benefit of bacon! There’s a theme here. It makes vegetables and taste-buds happy. This is a dish that could sway the brussel-haters among you. My fella doesn’t like brussels, at least not the old-fashioned boiled variety, forced upon us on Christmas Day. It’s perhaps a childhood thing. However, he does eat this! They taste completely different with the sweetness of the leeks and smoky bacon. You gotta try it!
Ingredients (serves 4 as a side):
About 15 brussel sprouts (I’m not good with weights)
2 rashers streak smoked bacon
Splash of chicken stock
Small squeeze lemon juice
Salt and pepper
Fry the bacon in a frying pan over a medium-high heat.
While that’s cooking chop the tough ends off the sprouts and remove a couple of the outer layers that look at bit scabby. Shred the sprouts by slicing thinly or pop them in the blender on the grate setting. Slice the leeks thinly too (see this post for extra info on how to).
Once the bacon is almost crispy take it out the pan and turn down the heat, removing the pan from the stove to cool a little. After a couple of minutes put it back on the low heat with the leftover fat still in it and add the leeks. Stir well and fry for a few minutes until they become soft. Then add the shredded sprouts and coat well in the leeks and fat, add a splash of chicken stock (or water), black pepper and a small squeeze of lemon juice and cook for around 10 minutes stirring regularly.
Once you’re happy they are soft enough chop up the bacon and sprinkle it in, warming through again for a minute. Taste it, and add some salt if required (the bacon may be enough for salting). Then serve as a side! Great for roast dinners, and as always, breakfast next day with an egg on top!
Sprouts are for all of winter, not just for Christmas 🙂