{"id":6,"date":"2017-02-06T23:12:00","date_gmt":"2017-02-06T23:12:00","guid":{"rendered":""},"modified":"2024-01-17T17:28:11","modified_gmt":"2024-01-17T17:28:11","slug":"brussel-sprout-potatoes-and-nuts","status":"publish","type":"post","link":"https:\/\/wineandcooking.danthine-navarro.com\/index.php\/2017\/02\/06\/brussel-sprout-potatoes-and-nuts\/","title":{"rendered":"Brussel sprout, potatoes, and nuts"},"content":{"rendered":"

\"IMG<\/a>We have started to have a pack from the farm, together with unaltered milk, every Friday. Of course, the farm in the winter, essentially produces the staple roots, with some nut salad<\/a> and other greens breaking the fence once in a while. On some of our latest arrivals, we received Brussel sprouts and potatoes. Now the kids like Brussel sprouts, and they like potatoes, so I decided to try a reunion. <\/p>\n

Ingredients<\/strong> <\/span>(serves 2 adults)
\n15-20 brussel sprouts
\n5-6 medium size potatoes
\n3 slices pork belly
\n3-4 shallots
\n15-20 walnut halves
\n2 Tbsp good olive oil
\nPepper to taste<\/p>\n

To do so I boiled the Brussel sprouts (minus the outer leaves, and after bathing them in a mix of water and some vinegar) until almost done (about 12 minutes) on one hand, and cooked the potatoes (boiled them) on the other. Then I minced some shallots and put them in a pan with some olive oil until golden, added the sprouts and the potatoes and quickly browned the lot, after a minute or two, I added some cooked cork belly and some pepper and cooked the whole lot for 5 to 7 minutes more Finally, I took the pan off the heat, added some Sherry vinegar and some walnuts. Made for a great meal!<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

We have started to have a pack from the farm, together with unaltered milk, every Friday. Of course, the farm in the winter, essentially produces the staple roots, with some nut salad and other greens breaking the fence once in a while. On some of our latest arrivals, we received Brussel sprouts and potatoes. Now […]<\/p>\n","protected":false},"author":1,"featured_media":29,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[5,6],"tags":[],"class_list":["post-6","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brussel-sprouts","category-potatoes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t