Pan-fried Brussels sprouts with carrots and prunes
You can add a chiffonade of ham or some lardons if you prefer.
Seasons & months
Preparation
-
Step 1
Remove any damaged leaves from the Brussels sprouts and wash them.
Peel the carrots, wash them and cut them into rounds.
In a pan of boiling water, drop the sprouts and cook them for 10 minutes. Drain them.
Meanwhile, cook the carrots in a covered pan with a glass of water. Cook for a quarter of an hour.
Add the Brussels sprouts and the prunes. Carry on cooking for 10 minutes.
Serve the pan-fry with parmesan and a nice green salad.
Nutritional values
per serving
Recipe for 1 person
Calories
144
kcal
Protein
9,3
grams
Carbohydrates
16,7
grams
Fat
1,5
grams
Fibre
13,6
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by
