Caramelised Brussels Sprout Hash with Leeks and Pancetta

Caramelised Brussels sprouts combine salty pancetta, sweet maple-caramelised leeks, sprouts and kale simmered in a brothy braise.

Prep Time15

Cook Time25

Total Time40

Course: Side Dish

Cuisine: European

Keyword: caramelized Brussels sprouts

Servings: people

Before starting cooking prepare all ingredients. Cut the stalks off the sprouts and remove damaged outer leaves, the slice them finely. Then slice the leaks and kale. To speed up the process use the slicing attachment on a food processor.
Heat a large frying pan for which you have a lid, then fry the diced pancetta or bacon until the fat renders. Now add the sliced leeks and cook over low heat until it starts to caramelise. Add a tablespoon of olive oil if the pan is getting dry. After 10 minutes mix in minced garlic and cook for 30 seconds longer. Now pour in the apple cider vinegar and maple syrup and continue cooking while stirring until he leeks start to get darker and develop caramelisation. Watch the process as the leeks will go from caramelised to burned quickly.
Now add the stock, sprouts and the kale, thyme and bay leaf, stir to combine, add a pinch of salt and cover with a lid. Cook over medium heat for 10 minutes, stir thoroughly halfway through the cooking to prevent burning. Uncover and test for doneness. The vegetables should be cooked all the way through. If they are not completely done, add a splash of water and continue cooking. Season with salt to taste before serving.