European
Germany - Side Dishes
Rosenkohl mit Speck und Butter
Chef's Menu Description
Tender halved Brussels sprouts blanched and sautéed in sweet butter with crispy German smoked bacon and a grating of fresh nutmeg.
Ingredients
- • 600g fresh Brussels sprouts (Rosenkohl), trimmed and halved
- • 100g smoked bacon (Speck), diced
- • 30g butter, pinch of freshly grated nutmeg
- • Sea salt and freshly ground black pepper
Preparation Steps
1
Phase 1
Drop halved Brussels sprouts into boiling salted water for 5-6 minutes until bright green and tender-crisp. Drain and refresh in cold water.
2
Phase 2
In a wide skillet, fry diced bacon until crisp and golden, rendering its fat.
3
Phase 3
Add butter and drained Brussels sprouts to the skillet. Sauté over medium-high heat for 4-5 minutes until the cut sides caramelize and turn golden brown.
4
Phase 4
Season with freshly grated nutmeg, sea salt, and black pepper. Serve piping hot.