Saut

Brussels sprouts (pan-seared) and pancetta are a classic pairing; plus they are so easy to make.

Serves 2-4 Prep time 10 minutes
Cook time 10 minutes

2 tbsp olive oil
40g white onions, diced
45g uncooked pancetta, roughly cut into bits
200g brussels sprouts, cut into halves, cleaned and steamed for 7 minutes
1 cup sweet dessert wine
pinch salt and pepper
1 tbsp apple cider vinegar
60g red apple, cut into wedges
60g green apple, cut into wedges
30g unsalted butter, cubed

garnish
80g crispy fried pancetta
30g mixed fresh herbs
1 baby red raddish, thinly sliced

• Heat up a pan with olive oil, fry the onions and pancetta till fragrant.
• Add in steamed brussels sprouts and dessert wine. Cook the mix in the pan until the wine has evaporated.
• Then add in the rest of the ingredients and cook for another 3-5 minutes. Remove from pan.
• Garnish and serve.

SHARE