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Buttered Brussel sprouts with chestnuts and pancetta

Chef: Green Isle
Prep: 15 mins
Cook: 15 mins
Buttered Brussel sprouts with chestnuts and pancetta
A classic Christmas combination for the entire family to enjoy and packed with delicious seasonal flavours.
 

1kg Green Isle Brussels Sprouts

85g pancetta, cut into small chunks

200g vacuum-packed chestnuts

50g butter

Bring a large pan of salted water to the boil, then tip in the sprouts.

Bring back to the boil and cook for 5 minutes.

Drain, run under the cold tap until cold and drain again.

Heat a large frying pan, add the pancetta and fry until crisp.

Remove the pancetta from the pan leaving any cooking oils, then add the chestnuts and fry over a high heat for about 5 minutes until browned lightly.

Tip out of the pan onto a plate and set aside.

Add the sprouts to the pan with a splash of water, then cover and finish cooking over a medium heat for about 5 minutes, stirring now and again, until just tender.

Uncover, turn up the heat, add the butter and cook the sprouts for 2 minutes more adding the pancetta and chestnuts, season with pepper and serve.

Serves
6-8

Preparation Time
15 minutes

Cooking Time
15 minutes

Main ingredients
Dairy, Vegetables, Nuts

Recipe Type
Entertaining, Family Dinners, Healthy, Side Dish

Level of Difficulty
Easy

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