Brussels Sprouts Lardons

Name: Brussels Sprouts Lardons
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 170 grams Italian pancetta or bacon, 1/4-inch dice; 1 teaspoons freshly ground black pepper; 2 teaspoons whole black peppercorns; 680 grams Brussels sprouts (2 containers), trimmed and cut in 1/2; 6 carrots, unpeeled and halved; 4 celery stalks with leaves, cut in thirds; 7 kilograms chickens; 15 sprigs fresh thyme20 sprigs fresh dill; 20 sprigs fresh flat-leaf parsley; 1 head garlic, unpeeled and cut in 1/2 crosswise; 177 milliliters golden raisins; 1 teaspoons kosher salt; 2 Tbsps kosher salt; 2 Tbsps good olive oil; 3 larges onions, unpeeled and quartered; 4 parsnips, unpeeled and cut in 1/2, optional

Brussels Sprouts Lardons is a gluten free, dairy free, and primal recipe with 6 servings. This recipe covers 73% of your daily requirements of vitamins and minerals. This main course has 2842 calories, 222g of protein, and 188g of fat per serving. From preparation to the plate, this recipe takes around 35 minutes. A mixture of onions, kosher salt, peppercorns, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Heat the olive oil in a large (12-inch) saute pan and add the pancetta. Cook over medium heat, stirring often, until the fat is rendered and the pancetta is golden brown and crisp, 5 to 10 minutes.

Ingredients you will need

Olive Oil

Pancetta

Equipment you will use

Frying Pan

Remove the pancetta to a plate lined with a paper towel.

Ingredients you will need

Pancetta

Equipment you will use

Paper Towels

Add the Brussels sprouts, salt, and pepper to the fat in the pan and saute over medium heat for about 5 minutes, until lightly browned.

Ingredients you will need

Brussels Sprouts

Pepper

Salt

Equipment you will use

Frying Pan

Add the raisins and chicken stock. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes. If the skillet becomes too dry, add a little chicken stock or water. Return the pancetta to the pan, heat through, season to taste, and serve.

Ingredients you will need

Chicken Stock

Pancetta

Raisins

Sprouts

Water

Equipment you will use

Frying Pan

Knife

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

Ingredients you will need

Peppercorns