Brussels sprouts with shallots and bacon
4 servings
30 minutes
Brussels sprouts with shallots and bacon is an elegant dish of French cuisine that delights with its richness of flavors and textures. This recipe combines tender sprouts with crispy bacon and caramelized shallots, creating a harmony of sweet, smoky, and savory notes. Historically, Brussels sprouts have been popular in Europe since the 16th century, but in this rendition, they gain a special sophistication thanks to French culinary art. Wine vinegar adds a pleasant tanginess that enhances the depth of flavor, while butter softens and gives the dish a silky texture. This side dish pairs perfectly with meat dishes or can serve as a light snack that awakens the appetite and creates an atmosphere of cozy French dining.
1
In a 20 cm diameter skillet, fry the chopped bacon and shallots for about 10 minutes until the bacon is crispy and the onion is golden. Then place them on a paper towel.
- Bacon: 120 g
- Shallots: 2 pieces
2
Remove the old leaves from the cabbage and cut it in half. Place it in a pan, add water and salt, and set to medium-high heat. Cover with a lid and simmer for about 9 minutes until the cabbage turns bright green. Then remove the lid and cook until the liquid evaporates and the cabbage becomes soft - this will take about 5 minutes.
- Brussels sprouts: 450 g
- Water: 0.5 glass
- Salt: 0.5 teaspoon
3
Remove from heat, add bacon, onion, butter, and vinegar to the cabbage. Mix and season with pepper and, if necessary, more salt before serving.
- Bacon: 120 g
- Shallots: 2 pieces
- Salted butter: 1 tablespoon
- Red wine vinegar: 1 tablespoon
- Ground black pepper: to taste
- Salt: 0.5 teaspoon