RECIPE
WALNUT, SAGE, BACON AND CIDER Brussels Sprouts
nuts. Add bacon and cook until crisp. Remove onto paper-lined plate. When cool enough, break into pieces (1-1.5”). When slightly cooler, remove bacon grease to heat-resistant bowl. 3) While cooking bacon, bring water to boil in a medium to large pot. Once boiling, add brussels sprouts. Parboil (slightly tender but not quite fork tender). When cooked, drain and set aside. 4) Put over medium heat and deglaze pan with the cider. Once slightly reduced, add 1 tablespoon bacon grease and olive oil, onions and half of the sage. Sauté until golden brown. 5) Add brussels sprouts and bacon. Season with remaining sage, salt and pepper. Stir until sprouts are fork tender. 6) Place in serving bowl and sprinkle with toasted walnuts.
INGREDIENTS: 2 1/2 lb brussels sprouts, washed, trimmed and halved 4 slices of thick bacon, cooked until crisp 1 large yellow onion, diced 2 tsp sage leaves, chiffonade 1 tsp kosher or coarse salt Freshly ground pepper, to taste 3 or 4 raw walnuts 2 tsp cider 1 tbsp extra-virgin olive oil (if needed) INSTRUCTIONS: 1) Prepare your sprouts, onion and sage and set aside. In a dry sauté pan, brown the walnuts slightly. Once cooked, set aside. 2) If walnut bits remain, let pan cool slightly and then wipe pan to prevent potential burning of
54 SAVOUR MANITOBA | WINTER 24
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