Buttered sprouts with pancetta
A great way to jazz up Brussels sprouts for an extra special occasion
3
ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Cook 25 mins
Super healthy
Good source of vitamin C
- Fry the pancetta in a large non-stick frying pan for 4-5 mins until crispy and golden, then add the Brussels sprouts and cook for a further min. Pour in the chicken stock and simmer for 15-20 mins until the sprouts are tender and the stock has reduced. Melt in the butter, season well and serve.
Prepare ahead
Make ahead and reheat in the microwave in a covered dish for 3-4 mins on High.
Per serving
148 kcalories, protein 9g, carbohydrate 6g, fat 10 g, saturated fat 4g, fibre 5g, sugar 4g, salt 1.27 g
Recipe from Good Food magazine, January 2007.
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http://www.bbcgoodfood.com/recipes/3193/
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Ingredients
- 100g cubed pancetta
- 750g Brussels sprouts , trimmed
- 400ml chicken stock
- 25g butter
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Difficulty and servings
Serves 6
Preparation and cooking times
Cook 25 mins
Super healthy
Good source of vitamin C
Ingredients
- 100g cubed pancetta
- 750g Brussels sprouts , trimmed
- 400ml chicken stock
- 25g butter
Per serving
148 kcalories, protein 9g, carbohydrate 6g, fat 10 g, saturated fat 4g, fibre 5g, sugar 4g, salt 1.27 g
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