Sprouts with chestnuts & crisp pancetta

Sprouts with chestnuts & crisp pancetta

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(4 ratings)

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 8

If you struggle to get the family to eat their sprouts, try adding some chestnuts and pancetta to make an irresistible side dish

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
134
protein
6g
carbs
14g
fat
6g
saturates
2g
fibre
4g
sugar
6g
salt
0.97g

Ingredients

  • 500g Brussels sprouts, trimmed
  • 140g diced pancetta
  • 200g cooked chestnuts, broken into large pieces
  • 1 tbsp light muscovado sugar
  • 200ml vegetable stock

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Method

Boil the sprouts for 3 mins until starting to soften slightly, then drain. Fry the pancetta until crisp, then remove from the pan and set aside. Add the chestnuts and sugar, tossing in the pan, then add the stock and reduce by half. Add the sprouts and pancetta back to the pan and warm through to serve.

Recipe from Good Food magazine, December 2010

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Comments

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dizzycooking's picture
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I really enjoyed this, my bf not so much. Filling and tasty, but a required taste I think

bdwwelton's picture
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Tis OK. Pleased enough with the results to serve up, but the whole vegetable stock thing seemed a bit odd...

ju5t1new's picture
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I made this last year and it was great. I do not know why Mary has only rated this a 2 star.

Really easy to make and tasty.

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