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1 lb Brussel sprouts, trimmed 4 oz pancetta 8oz cipollini onions, peeled 2 fuji apples, peeled and cored 4 oz butter Salt and pepper 2 sprigs thyme 2 tbsp chives, finely chopped 1 tbsp sweet Italian vinegar, optional

 


Cut onions in half, place on a piece of foil add one tablespoon of butter and a sprig of thyme Place in oven at 375˚ for 20 minutes or until onions are soft Trim sprouts and blanch in boiling salted water for 4 minutes, remove from water and plunge into ice cold water to refresh, drain and leave on paper towel to dry Cut pancetta into ¼ inch pieces, sauté in pan until crispy and remove from pan and drain on kitchen towel Dice apple into 1/2 half inch pieces and sauté in 1 tbsp of butter until soft, remove from heat and set aside Add remaining butter to sauté pan, add pancetta pieces and sprouts and sauté until the sprouts begin to caramelize, season with salt and pepper Add onions and fuji apple and cook for a further 2-3 minutes, add one tbsp sweet Italian vinegar Remove from heat and sprinkle with chives


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Brussel Sprouts- Sautéed
Chef Christophe Gerard
Difficulty: Commis Chef (Beginners/Easy)


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