Buttered Brussel sprouts with chestnuts and pancetta
Chef:
Green Isle
Prep:
15 mins
Cook:
15 mins
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