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Sprouts with chestnuts & crisp pancetta

Sprouts with chestnuts & crisp pancetta

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal134
fat6g
saturates2g
carbs14g
sugars6g
fibre4g
protein6g
low insalt0.97g
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Ingredients

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

Method

  • STEP 1

    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.

Goes well with

Recipe from Good Food magazine, December 2010

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Overall rating

A star rating of 3.8 out of 5.8 ratings
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