Tasty Choux de Bruxelles = Tasty Brussels Sprouts

Mention the word sprouts and generally there is an expression of intense dislike. These poor vegetables are accused of being tasteless and overcooked, usually boiled in water.

Being used to eating tasty Brussels sprouts, I have shared our family recipe with quite a large number of people who have enjoyed this way of preparing them.

So, to change the bad reputation of sprouts, there it is:

Serves 4:

1kg fresh Brussels sprouts, rinsed
1large onion, peeled and sliced
2 small carrots, peeled and sliced
200g lardons
1 table spoon olive oil
100 ml dry white wine
Salt and pepper

1. Remove the stalks from the sprouts and cut a small cross at the bottom. (This will ensure a more even cooking at the heart of the sprouts).

2. Warm up the olive oil in a cast iron cooking pot, if you have one, or in any cooking pot.
Add the onion and the carrot slices and toss for a few minutes.

3. Then add the sprouts and the lardons, a little salt, pepper. ( Beware not to put too much salt as the lardons are already salty). Add the wine.
Stir and put the lid on. Simmer for 8 minutes.The steam produced will cook the sprouts delicately.

4. Serve immediately.

Bon Appétit!

Tip: For those who like them, a few vacuum-packed chestnuts will give a festive taste to the sprouts.
If you choose to add them, do it 5 minutes before the end of cooking time.

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