Thursday, 6 December 2012

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
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.


  1. Hello Karolina! Is it okay if I add more turmeric powder? I'd love to share this recipe to my family tonight. I'm sure we'll all like it.

    1. Hi there! Yes, of course - make it your own way, if you like turmeric add some more. :) Hope you like it.

    2. I think the recipe is great. I have one question for you though. Have you ever experimented with turmeric root rather than powder?.

    3. Thank you, I am glad you like it. To be honest I never came across a turmeric root, so I have no idea. Sorry!


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