Sprouts with Leeks, Red Onion, Dill and Pancetta
By OcadoLifeThis dish works just as well with whole sprouts – simply blanch them before adding to the pan. Use toasted pecans instead of pancetta for a veggie take.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
9 total- 1 tbsp of white wine vinegar
- 154 g of diced pancetta
- 4 tbsp of extra virgin olive oil
- 1 red onion, cut into half moons and sliced
- 1 leek, sliced
- 2 clove of garlic, peeled and finely chopped
- 500 g of brussels sprouts, shredded
- 20 g of dill, chopped
- 0.5 tsp of dijon mustard
Method
5 stepsStep 1
Start by frying the pancetta in a pan in 1tbsp olive oil until golden and crispy. Remove from the pan, place on some kitchen paper and set aside.
Step 2
Put 1tbsp olive oil into the same pan and fry the onion and sliced leek with a pinch of salt for 3 mins. Add the garlic and cook for another 30 secs.
Step 3
Add the shredded brussels sprouts to the pan and toss everything together, cooking over a medium heat for 3 mins to allow the sprouts to start to wilt.
Step 4
Remove from the heat and add the crispy pancetta to the pan.
Step 5
In a small bowl, mix together the dill, 2tbsp olive oil, vinegar and mustard, then pour this over the sprouts and give everything a good stir.