I'm determined to get more people to love Brussels sprouts. In pursuit of that goal, I've teamed them here with potatoes and pancetta. It's a terrific combination that brings character to the braised potatoes. The sprouts are shredded, which -- in addition to shortening the cooking time -- keeps them fresh-tasting and free of any association with cabbage.
Make Ahead: The cooking method here is simple, but it does take time to cut up the potatoes and shred the Brussels sprouts. You can prep both vegetables up to a day in advance. Cover the shredded sprouts tightly with plastic wrap and refrigerate until ready to use. The potatoes can be peeled and cubed, then stored, covered in water, in the refrigerator.
Servings: 10 3/4-cup servings
- 1 tablespoon olive oil
- 2 ounces pancetta, cut into 1/4-inch dice
- 1 small onion (4 ounces), finely chopped (3/4 cup)
- 2 pounds red-skinned potatoes, peeled and cut into approximately 3/4-inch cubes (5 cups)
- Freshly ground black pepper
- 1 cup homemade or no-salt-added chicken broth
- 1 pound Brussels sprouts, trimmed, cut in half and then into thin slices
Heat the oil in a large skillet or saute pan over medium-high heat. Add the pancetta; cook for 3 to 4 minutes, until the meat browns lightly. Stir in the onion; reduce the heat to medium and cook for 3 to 4 minutes, until the onion softens.
Add the potatoes; season with salt and pepper to taste, and toss to combine. Pour in the broth. Increase the heat to medium-high and cook until the broth just starts to boil. Cover the skillet or saute pan and reduce the heat so the broth maintains a low boil. Cook for 15 to 20 minutes, until the potatoes are tender.
Uncover; increase the heat to medium-high and add the sliced Brussels sprouts. Cook, tossing gently, for 3 minutes, until the sprouts are just tender and almost all of the broth has evaporated. Remove from the heat.
Taste, and adjust the seasoning as needed. Serve warm.
From Nourish columnist Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
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