Love them or hate them, Brussels sprouts are a staple part of your Christmas dinner plate. But if it's an overly salted, heavily boiled version of the little green vegetable that springs to mind this recipe will change your perspective.
Revel in the natural sweetness of this emerald beauty combined with good quality creamy butter, salted pancetta and extra festive roasted chestnuts – trust us, you won't be disappointed.
Ready in just five minutes too, these are a quick and simple way to add an extra special something to your Christmas dinner this year – you might even be inspired to pull them off every year from now on!
Best ever Brussels sprouts
Serves 6-8
Ingredients
- 500g Brussels sprouts
- 50g butter
- 200g pancetta, cut into small strips
- 150g roasted chestnuts, shells removed and roughly chopped
- Salt and black pepper
1. Trim the base of each of the sprouts and carefully remove any discoloured outer leaves.
2. Cook the prepared sprouts in filtered boiling and salted water for 3-4 minutes, or until nearly tender. Drain and refresh in a bowl of cold filtered water to retain their bright-green colour.
3. Add the butter to a large frying pan over a medium heat. When the butter is foaming, add the pancetta and fry for 1-2 minutes, then add the chestnuts and fry for another couple of minutes until tender and the pancetta is crisp.
4. Drain the sprouts well, then stir them into the pancetta and chestnuts. Fry all together until the sprouts are piping hot. Season with salt and black pepper, to taste.
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