Crispy Bacon and Parmesan Brussel Sprouts
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INGREDIENTS
For the brussel sprouts:
600g brussel sprouts
15ml olive oil
50g butter
Sea salt and freshly ground black pepper, to taste
For the crunchy topping:
150g streaky bacon, chopped
¼ loaf ciabatta, torn into chunks
10g parsley, chopped
60g parmesan, grated
METHOD
To make the brussel sprouts, cute a cross at the bottom of the brussel sprouts to ensure even cooking. Fill your Le Creuset 24cm 3-Ply Stainless Steel Chef’s Pan with water and bring it to a boil. Blanch the brussel sprouts for 3–5 minutes, drain, and plunge them into ice water.
To make the crunchy topping, add the bacon along with 15ml of olive oil to the same pan you used to make the brussel sprouts. Fry until crispy, remove from the pan, and set aside. Add the torn ciabatta pieces to the residual bacon fat for extra flavour and fry until golden brown and crunchy. Remove from the pan, and toss with the bacon, grated parmesan, and parsley.
Flash fry the brussel sprouts in olive oil and butter, and season well with salt and pepper. Top with bacon and parmesan and serve immediately!
*Tip: Make a gratin using the leftovers. Place them into a Le Creuset Heritage Dish with vegetable stock, cream, and grated cheese, and bake in the oven.
