Sautéed Brus­sels Sprouts with Sage Bread Crumbs

The Amherst News - - COMMUNITY -

In­gre­dI­ents

1 tbsp (15 mL) PC® Un­salted Coun­try Churned But­ter

1/3 cup (75 mL) panko bread crumbs

2 tbsp (25 mL) finely chopped fresh sage 2 tbsp (25 mL) olive oil

2 pkg (500 g each) frozen PC® Baby Brus­sels Sprouts

1/2 tsp (2 mL) each salt and freshly ground black pep­per 3 shal­lots, thinly sliced

2 cloves gar­lic, minced

1/2 cup (125 mL) PC® Ital­ian Diced Pancetta (about half 150 g pkg)

2 tsp (10 mL) sherry vine­gar

dI­rec­tIons

1. Melt but­ter in large non­stick skil­let over medium heat. Add bread crumbs and sage; cook, stir­ring oc­ca­sion­ally, un­til bread crumbs serves 8

Per serv­ing: 140 calo­ries, fat 8 g (3 g of which is sat­u­rated), sodium 300 mg, car­bo­hy­drate 14 g, fi­bre 5 g, sug­ars 3 g, pro­tein 7 g. Source of fi­bre. Good source of vi­ta­min C. chef’s tip: If you don’t have sherry v in­egar, use red wine vine­gar or cider vine­gar in­stead.

are golden, about 5 min­utes. Trans­fer to small bowl; set aside. Wipe out skil­let.

2. Heat 1 tbsp oil in same skil­let over medium heat. Add frozen Brus­sels sprouts, salt and pep­per; cook, stir­ring of­ten, un­til be­gin­ning to soften, 6 to 8 min­utes.

3. Add re­main­ing 1 tbsp oil, shal­lots, gar­lic and pancetta; cook, stir­ring of­ten, un­til shal­lots and Brus­sels sprouts are soft­ened and pancetta is crispy, about 5 min­utes. 4. Add vine­gar; cook, stir­ring of­ten, 1 to 2 min­utes. Trans­fer to serv­ing dish. Sprin­kle with bread crumb mix­ture.

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