Creamed Sprouts with Chestnuts and Bacon
Published by admin on Tue, 2014-08-12 10:00
Ingredients:
450g Brussels sprouts, cleaned and trimmed
25g unsalted butter
1 tbsp olive oil
100g diced pancetta or dry cured bacon
100g cooked, peeled chestnuts
5-6 sage leaves, roughly chopped
120ml double cream
Method:
Bring a pan of lightly salted water to a boil and cook the Sprouts for 4-6 minutes until al dente. Drain them and set aside
Heat the butter with the oil in a frying pan and add the bacon. Fry gently for 2-3 minutes until starting to crisp. Crumble the chestnuts roughly and add them to the bacon with the sage leaves
Add the sprouts and cream and bring to a good simmer, season to taste before serving
Cook’s Tip:
Once the sprouts season is over you can switch them for kale or Savoy cabbage
Courtesy www.thinkvegetables.co.uk
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