Maximize the flavor of Brussel sprouts with pancetta and fragrant fennel seed. This recipe will turn sprout haters into sprout lovers!!
20 OZ / 570 G Brussel sprouts
4 OZ / 115 G Pancetta
2 CLOVES garlic
2 OZ / 55 G butter
0.5 EA lemon
1 TSP dried fennel seed
1 PINCH salt
1 PINCH pepper
17 OZ / 500 ML hot water
Wash and trim your sprouts then cut in half. Place the sprouts into deep steaming tray.
Add the water to the mixing bowl. Attach the deep steaming tray.
Place the sprouts into the tray and steam for 10 minutes.
Remove sprouts from the steaming tray into a bowl then set aside.
Empty the water from the mixing bowl.
Add the pancetta to the mixing bowl with the garlic and fennel seeds, chop for 10 seconds / speed 6.
Add the butter to the mixing bowl, sauté for 5 minutes / 265°F|130°C.
Add sprouts back into the mixing bowl along with the lemon juice and zest. Season well and cook for 3 minutes / 265°F|130°C. Empty the contents into a serving dish.
Enjoy your dish!
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