Caramelized Brussel Sprouts, Yukon Gold Potatoes, and Pancetta Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Ingredients:
olive oil
1/4 cup brussel sprout hearts
1/2 tablespoon granulated sugar
1/2 tablespoon lemon juice
1 tablespoon carrot, brunoise (3/4" dice)
1 tablespoon shallots, brunoise (3/4" dice)
1/2 tablespoon chives, chopped
1/2 tablespoon pancetta, brunoise (3/4" dice) and rendered (sautéed so fat is removed)
2 ounces veal stock
1 ounce buerre fondue [butter & water gently heated and whisked to make an emulsion]
salt and white pepper
1 ounce brussels sprouts leaves
1 teaspoon Bacon Vinaigrette, see recipe below
1 tablespoon Yukon potato, diced 1/4"
Ingredients For the Bacon-Sherry Vinaigrette:
1 1/2 cup smoked bacon, brunoise (3/4" dice)
2 cups extra virgin olive oil
1 cup sherry vinegar
1 teaspoon granulated sugar
2 teaspoon salt
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Directions: |
Directions:Directions:
In a sauté pan, heat 1 ounce of olive oil and sauté the brussels sprout hearts until lightly browned on both sides.
Add sugar and allow to caramelize.
Once the sugar has caramelized, stir in the lemon juice. Then, add veal or vegetable stock and reduce by 2/3.
Add carrots, potatoes, shallots, and pancetta, then cook for another minute.
Finish with buerre fondue and chives. Adjust seasoning if necessary.
Warm the brussel sprouts leaves with the bacon vinaigrette.
Place the sautéed brussels sprouts on plate, top, add the brussel sprout leaves as garnish.
Directions for the Bacon-Sherry Vinaigrette:
Place the diced bacon in a thick bottom sauce pot and render until crispy at a low heat.
Allow to cool slightly and add the olive oil, sherry vinegar, sugar and salt
Mix well and keep warm until use. |
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Preparation
Time: |
Preparation
Time:Fast |
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