Bacon Pecan & Brussels Slaw |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Found this nifty recipe in the paper. A great way to get the non sprouts lovers of the family to try them, and a great different way to serve them. One thing I did do a little differently was to blanche the sprouts, popped them into ice water and drained them really well before using in the recipe. Of course this did take longer. But I am posting the recipe as written. Ingredients:
5 slices rindless bacon, chopped |
200 g brussels sprouts, trimmed |
1 large carrot, scraped |
2 spring onions, sliced |
1/3 cup pecans, toasted |
200 ml natural yoghurt |
3 tablespoons olive oil |
1/3 cup fresh parsley, chopped |
sea salt & fresh ground pepper |
Directions:
1. Cook the bacon until lightly crisp and drain on paper towel.
2. Put drained bacon into a bowl.
3. Thinly slice the sprouts. Peel carrot into long thin shavings with a vegetable peeler.
4. Add the sprouts, carrots, pecans and spring onions to the bowl with the bacon.
5. Whisk together the yoghurt, oil and parsley. Add salt and pepper to taste and pour over the vegetables.
6. Toss lightly and serve.
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