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Brussels Sprouts Leaves with Mirepoix and Pancetta Recipe Adapted from "Chez Panisse Cooking"
Ingredients
  • 1 ½ pounds Brussels sprouts
  • 3 tablespoons olive oil
  • 1 large carrot (about 3 ounces), diced
  • 2 medium stalks celery (about 3 ounces), diced
  • 1 medium onion, diced
  • 3 ounces pancetta, diced
  • ½ cup water
  • ½ teaspoon salt
  • Freshly ground black pepper
  • A few dashes white wine vinegar or red wine vinegar
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