Description
This Caramelised Brussels Sprout Hash with Leeks and Pancetta combines sweet leeks, salty pancetta, and crispy Brussels sprouts, making it a delicious and hearty meal perfect for any occasion. Simple to prepare and full of flavor, this dish will quickly become a favorite at your dinner table!
Ingredients
- Diced Pancetta (or thickly sliced bacon)
- Olive Oil
- Leeks
- Garlic
- Apple Cider Vinegar
- Maple Syrup
- Thyme Sprigs
- Bay Leaf
- Brussels Sprouts
- Kale Leaves
- Chicken Stock (or vegetable stock)
- Salt
Instructions
- Prepare all ingredients: rinse Brussels sprouts, remove damaged leaves, trim stalks, and slice thinly. Slice leeks and kale.
- Heat a large frying pan over medium heat and add diced pancetta. Sauté until crisp, about 5 minutes.
- Add sliced leeks to the pan and lower heat. Cook slowly, stirring occasionally until caramelized, about 10 minutes.
- Mix in minced garlic and sauté for 30 seconds until fragrant.
- Pour in apple cider vinegar and maple syrup, stirring until mixture bubbles and thickens, about 5 minutes.
- Add stock, Brussels sprouts, kale, thyme, and bay leaf. Stir well and add a pinch of salt. Cover and braise over medium heat for about 10 minutes.
- Check for doneness; if vegetables are firm, add a splash of water and cook for a few more minutes. Season to taste before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
For a vegetarian version, replace chicken stock with vegetable stock and pancetta with tempeh or mushrooms.
Add freshly cracked pepper or grated Parmesan before serving for extra flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 4g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 30mg