Monday, April 4, 2016

Brussels Sprouts and Parsnips with Bacon and Dates

Yes, Spring is upon us, but in some places Winter still has a grip on the land, and that means Brussels Sprouts are still firm and sweet. Scoop some up and make this utterly amazing dish!

This is yet another wonderful vegetable dish from the Gjelina cookbook. Really, I can't gush enough so buy it already! You will not regret it!

Since there were a few parsnips laying in the larder they went into the mix and were just as tasty as predicted.

Just for this dish, bacon made it's way into our pescatarian home. He was shocked, "Is this bacon!!" Yes, it was and it was good.

Brussels Sprouts and Parsnips with Bacon and Dates
(serves 2-3)

1/2 lb brussel sprouts, trimmed and cut in half (quarters if large)
1 parsnip, peeled and cut into 1/2 inch wedeges
2 slices thick cut bacon, cut into 1/4 inch slices
4 dates, pitted and chopped
olive oil for frying
1 1/2 tablespoons red wine vinegar

Heat a large skillet over high heat for 4-5 minutes until very hot. Add bacon and cook until just crisp. remove from pan and set aside; add olive oil to just coat the bottom of the pan. Place sprouts and parsnips cut side down in the oil. If you can't fit them all in one layer, do it in batches or use two skillets. Sear the veggies for at least 4-5 minutes so that they get a nicely browned bordering on blackened sear. Add dates and toss with veggies. Turn heat down to medium and sprinkle on red wine vinegar. Cover pan and cook for 2-3 minutes just to ensure veggies are cooked through. Add bacon back to pan and stir well; serve immediately.


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