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Brussels Sprouts with Pancetta and Lemon https://www.metro.ca/userfiles/image/recipes/choux-bruxelles-pancetta-citron-5735.jpg PT15M PT06M PT21M
Slice Brussels sprouts into thin ribbons, discarding tough stem pieces. Bring a large pot of salted water to a boil. Blanch Brussels sprouts until tender crisp, about 2 minutes. Drain thoroughly. Melt butter over medium heat in a large skillet. Add minced shallots and cook until softened and beginning to brown. Add Brussels sprouts, pancetta and lemon zest, tossing to coat evenly. Season to taste with salt and pepper.
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1/2 lb (225 g) brussels sprouts 1/4 cup (60 mL) butter or olive oil 1/2 cup (125 mL) minced shallots slices crisp pancetta, crumbled 1 tsp. (5 mL) finely grated lemon zest Salt and pepper to taste
Brussels Sprouts with Pancetta and Lemon

Brussels Sprouts with Pancetta and Lemon

Rate this recipe
9 Votes
  • Gluten-free
6
servings
0:15
Preparation
0:06
COOKING
0:21
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2 lb
    (225 g)
    brussels sprouts
  • 1/4 cup
    (60 mL)
    butter or olive oil
  • 1/2 cup
    (125 mL)
    minced shallots

  • slices crisp pancetta, crumbled
  • 1 tsp.
    (5 mL)
    finely grated lemon zest
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    2 lb PRODUCT OF ARGENTINA OR SOUTH AFRICA



  • Salt and pepper to taste
Imprimer ma sélection

Preparation

Slice Brussels sprouts into thin ribbons, discarding tough stem pieces.

Bring a large pot of salted water to a boil. Blanch Brussels sprouts until tender crisp, about 2 minutes.

Drain thoroughly.

Melt butter over medium heat in a large skillet.

Add minced shallots and cook until softened and beginning to brown.

Add Brussels sprouts, pancetta and lemon zest, tossing to coat evenly.

Season to taste with salt and pepper.

Source : Metro

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Gluten-free recipes

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