Bacon just makes everything better doesn’t it? Just the tiniest amount with some well chosen flavourings can transform a few humble veggies into a side dish that is not only low carb and gluten free, but so tasty the troops will be asking for seconds. It’s kind of a smash/medley/hash of really any vegetables that you like.
I always chose either cabbage/brussel sprouts/cauliflower to be included because the dijon, bacon and white wine combination of flavourings works so well with these vegetables especially. there than that your imagination is your only limitation.
Bacon and Dijon Mustard Vegetables
2 x Rasher bacon diced
1 x medium onion slices
300 grams brussel sprouts halved
1 x tomato quatered
1 x zucchini thick slices
25 gram butter
salt and pepper
1 tablespoon dijon mustard
1/4 cup white wine
1/4 cup chicken stock
Gently sauté the onions with the bacon in olive oil and butter salt and pepper. Don’t add too much salt as the bacon will give off its own saltiness.
Turn up the stove to medium high heat and add all the other prepared veg and cook until they get some good colour, approximately 4 minutes.
Add the wine wine and lift all the brown parts from the bottom of the pan with your wooden spoon to combine into the sauce.
When the wine has reduced slightly, add the dijon and chicken stock and continue to cook until the liquid has almost evaporated.
And you’re done. The tomatoes would have broken down to add their juice and flesh to the sauce and this will now be a tasty part of any dish. I made pure pork sausages to go with mine but this would be just as good with a pork loin chop or seared chicken fillets. Or even just by itself with some grated cheese.