Shredded brussels sprouts with pancetta & wholegrain mustard

 

I love, love, love brusells sprouts. And I know many people hates them. Perhaps serving them in a shape that is not similar to their natural one could help some people to overcome their fear of sprouts? This however is very classic combination with a little twist added by me and sprouts flavour is still there. So if you just hate it - sorry I can't help you!

serves 2 

about 250g brussels sprouts

about 60g pancetta, diced 

1 tbsp of sunflower oil (optionally)

¼ level tsp of turmeric

pinch of chilli powder

1 level tsp muscovado sugar

1 tsp of wholegrain mustard

salt

freshly ground black pepper

few drops of lemon juice

5 tbsp of water

Trim the hard ends and shred the sprouts finely using chopping blade in your food processor, or mandoline or just sharp knife.

Place pancetta cubes in a pan and fry until slightly browned. Remove from the pan using slotted spoon and set aside.

If your pancetta was quite lean then you better use little more oil - put 1 tbsp of sunflower oil in the same pan and add the turmeric and chilli - stir fry for about 30 seconds to infuse the oil with aromatic flavours. Next add shredded sprouts, muscovado sugar, water, lemon juice and little salt and pepper. Stir well and keep over a medium heat for about 3-5 minutes, stirring occasionally.

Next add the mustard and stir and at the same point you can add pancetta cubes and stir or just sprinkle them on the top of the sprouts in a serving dish.