Red Brussels Sprouts with Speck and Pistachios
We have found that Red Brussels Sprouts easily out-shine their green counterparts.
The red variety have much less bitterness than their green counterpart. Add to this the fact that they are super easy to cook, or even have raw! Eastbrook Vegetable Farms supplied us with some to trial, and help change the bad rep sprouts have come to wear. We decided to try them out as a simple fried dish with speck and pistachio nuts.
- 400g Red Brussels sprouts
- 100g pistachios, deshelled and crushed
- 150g speck
- 1 onion, roughly diced
- 40g butter
- 1 tbsp balsamic glaze
- salt and freshly ground black pepper
- finely shredded flat-leaf parsley leaves (optional)
- Place a medium size pot, full of salted water on high heat, and bring to the boil.
- Whilst the water is coming up, cut the speck into small batons and set aside, then trim the bottom ends off the Brussels sprouts, and cut the sprouts in half.
- Next blanch the sprouts in the boiling salted water for eight minutes, then refresh under cold water and drain well.
- Place the speck in a large frypan on a medium heat and render the fat for a few minutes until the speck begins to brown.
- Add the onion and butter, and sweet them off for about 3 minutes.
- Next add the sprouts and season them with salt and pepper. Fry the sprouts until they colour, about 5 minutes and remove the pan from the heat.
- Finish with the sprouts, with the pistachios, (fresh parsley, optional), and drizzle with the balsamic glaze. Serve as a glorious side to any meal, or simple enjoy as is.