Potato Pancetta and Brussels Sprout Saute - 21g Carbs, 3g Fiber, 2g Sugar
From: The Washington Post, February 8, 2012
Recipe Source: From Nourish columnist Stephanie Witt Sedgwick
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.
Course: Side Dish
Features: Healthy
Makes about ten 3/4-cup servings
1 Tbsp olive oil
2 oz pancetta, cut into 1/4-inch dice
1 small onion (4 oz), finely chopped (3/4 cup)
2 lb red-skinned potatoes, peeled and cut into approximately 3/4-inch
cubes (5 cups)
Salt
Freshly ground black pepper
1 cup homemade or no-salt-added chicken broth
1 lb 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.
Servings: 10
Serving Size: 3/4-cup
Nutrition per Serving
120 Calories, 2g Total Fat, 0g Saturated Fat, 5mg Cholesterol,
95mg Sodium, 21g Total Carbs, 3g Dietary Fiber, 2g Sugar, 5g Protein
