John Myers
Brussels Sprouts with Herb Bacon and Figs
The perfect brussels sprouts with herb bacon and figs recipe with a picture and simple step-by-step instructions.
- 750 g Fresh Brussels sprouts. When cleaned, about 550 grams
- 4 tbsp Olive oil
- 3 leaf Sage
- 2 Branches Rosemary
- 200 g Bacon
- 200 g Nutmeg
- 200 g Salt
- 5 Dried figs
- 100 ml Sherry Dry
- 0,5 Cup Water
- If possible, soak the figs in the sherry one day before cooking. Cut the bacon into small cubes and place in a glass with the sage, rosemary and the olive oil. Shake well and also let it work for a day. The next day: Clean the Brussels sprouts and cut in half. Briefly fry the bacon with the oil without the herbs in a frying pan. (Four tablespoons of oil seem too much at this point, but the cabbage needs the oil.) Add the Brussels sprouts and fry them. Stir regularly. When the Brussels sprouts are firm to the bite, add half a cup of water and let the water boil off while stirring. The roast set should come off. While the water is boiling, season with nutmeg and salt. Season to taste because of the salt. Remove the figs from the sherry and quarter them. Then stir in the figs and cook briefly.
Facebook Comments