Shredded Brussels sprouts with pancetta and caraway from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 336) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Laura on March 15, 2015

    Pg. 335. Great way to cook brussels sprouts! Shredding the sprouts in the food processor with the slicing attachment is genius. Loved the autumnal flavor added by the caraway -- I think I would increase the amount next time. My only issue was that I felt the pancetta brought a bit too much salt to the dish, so might reduce that next time. And there will be a next time!

  • Jane on December 04, 2011

    Another very quick and easy vegetable dish from this book that is so much easier than plain steamed veg. The pancetta is fried then the shredded Brussels sprouts, done quickly in the processor, are added and quickly sauteed. Caraway seeds add extra crunch and flavor. I loved this hot but it was also good cold the next day, which rather surprised me with the pancetta.

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Reviews about this recipe

  • Gluten-Free Girl

    This dish is simple to make - less than 10 minutes - but it’s a lovely layering of tastes to honor autumn....The slight sternness of the caraway seeds cuts through those tastes. And pancetta? Please.

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