Manufacturing the finest bases, sauces, and desserts with the taste and aroma of made-from-scratch recipes.
8–10 Portions
Sides / Sautéed Vegetables
Trim outer leaves and stems of 2 lbs. Brussels sprouts (halving larger sprouts if needed). Blanch in a large pot of boiling salted water for 3 to 4 minutes until bright green and slightly tender. Drain thoroughly and pat dry.
In a large heavy skillet or braising pan, heat 2 Tbsp. olive oil over medium heat. Add 8 oz. diced pancetta (or bacon) and sauté until crisp and fat is rendered.
Add 4 oz. thinly sliced onions and 2 tsp. chopped garlic to the rendered pancetta and oil. Sauté, stirring frequently, until the onions soften and turn golden brown and caramelized.
Add the blanched, drained Brussels sprouts to the pan. Cook over medium-high heat, stirring frequently, until the sprouts are fork-tender and caramelized around the edges. Season to taste with dry RC No Added MSG Harvest Vegetable Base. Toss well and serve hot.
To "Umamify" the Recipe: Simply add ½ tsp. RC Umami Sensations® Mirepoix Powder and ½ tsp. RC Umami Sensations® Roasted Chinese Cabbage Powder directly into the skillet along with the Harvest Vegetable Base during final tossing.
Vegetable Base Seasoning Secret: Seasoning with RC No Added MSG Harvest Vegetable Base introduces deep roasted root-vegetable notes that cut through the natural sulfur bitterness of brassicas without needing extra salt.
Blanching Benefit: Blanching before sautéing sets the bright green chlorophyll color and ensures the dense cores cook completely through before the outer leaves burn in the hot fat.
