Sprouts with pancetta & chestnuts recipe
Brussels sprouts steamed to maintain colour & goodness, then stir-fried for a medley of Christmas flavours. Christmas made easy by Lemon Squeezy.
Remove the outer leaves from the sprouts, cut a cross in the base and rinse under running water. Place them in a steamer basket and steam for 15 minutes.
Meanwhile, wash the spring onions, top and tail and finely slice. Roughly chop the chestnuts and set aside.
-FRY Warm the oil in a frying pan. Add the spring onion and a little salt and, after a couple of minutes, add the diced pancetta. Cook over a low heat for about 3-4 minutes.
Add the steamed sprouts and chopped chestnuts to the pan, stir well to combine and continue cooking for another 3-4 minutes, stirring frequently.
Sprinkle with a generous grinding of black pepper and serve.
Steaming is by far the best way to prepare sprouts. If your sprouts are fairly large, cut them in half.
If you are boiling Brussels sprouts, don’t cut any crosses in the base as this will make them waterlogged and soggy.