Ingredients
- 1.5 kg Ardo Brussels sprouts
- 300 g Ardo beetroot bacon
- 20 g Ardo Parsley
- 50 g butter or margarine
- pepper, salt, nutmeg
Allergens
Lactose
Preparation
- Steam the Brussels sprouts to the desired texture.
- Melt the butter or margarine in a pan and add the Brussels sprouts. Allow them to cook thoroughly until they become caramelised.
- Season with salt and pepper, nutmeg and top off with parsley.
- Bake the beet bacon until crispy in the oven. Follow the instructions on the packaging for this.
- Sprinkle the Brussels sprouts with the beetroot bacon.
