Sprouts With Chestnuts And Pancetta
The best way to make the most hated Christmas veg into one of the best! This will get all your guests munching the greens.
Ingredients
- 900g small Brussels sprouts
- 50g butter
- 200g thinly sliced pancetta or bacon, cut into small pieces
- 1 onion, finely chopped
- 225g frozen chestnuts, defrosted and cut in half
- Salt and freshly ground black pepper
Method
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Remove the outer leaves from the sprouts, trim the base of each one and cut in half from top to bottom.
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Boil the sprouts in salted water for 3-4 minutes. Drain and place them a bowl of cold water to retain their bright-green colour.
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Heat half of the butter in a large frying pan over a medium heat. When the butter starts foaming, add the pancetta and fry for 3-4 minutes until crisp.
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Empty the pan and set aside to drain on kitchen paper.
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Heat the rest of the butter in the same pan. Add the onion and chestnuts and fry for 8-10 minutes until the onion has softened. Stir in the cooked pancetta.
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Drain the sprouts well, then stir them into the chestnut, onion mixture and pancetta mix.
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Season with salt and freshly ground black pepper and serve piping hot.
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Image Source/BBC
