Sizzling shredded sprouts with bacon & walnuts
Rated 5.0 stars by 1 users
servings
Serves 6 – 8 (as an accompaniment)
Perfect for converting sprout sceptics (I have proof!). Easy, quick, vibrant, nutty and delicious!
ingredients
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340 g (12 oz) Brussels Sprouts
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6 rashers streaky bacon, snipped into thin strips ●
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olive oil
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a knob of butter
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a handful of roughly chopped walnuts
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walnut oil (optional)
directions
1. Slice off any brown bits from the base of the sprouts and shred them using the slicer blade of a food processor. Set aside.
2. Dry-fry the strips of bacon in a wok or large frying pan until golden and crispy.
3. Add a little olive oil and a good knob of butter and when hot, add the sprouts, a handful at a time, and stir until they have just wilted and turned a vibrant bright green colour. Season generously with salt and freshly ground black pepper, then remove from the heat, add the walnuts, an extra knob of butter and a swirl of walnut oil, if using. Serve immediately.
Recipe Note
Get-Ahead:
The sprouts can be shredded several days in advance and kept covered in the fridge.
The bacon can be fried any time on the day and left in the pan until ready to cook the sprouts.
Hints & Tips
Buy Feta cheese that carries the round orange and Roughly chopped salted peanuts would be a good alternative to walnuts, with (or without!) a sprinkling of toasted sesame seeds; vacuum-packed chestnuts crumbled into the sprouts is another tasty alternative