Potatoes dauphinoise
A rich and indulgent example of French cuisine for turning spuds into something more exciting
Sprouts with chestnuts & crisp pancetta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 500g brussels sproutstrimmed
- 140g diced pancetta
- 200g cooked chestnutsbroken into large pieces
- 1 tbsp light muscovado sugar
- 200ml vegetable stock
Nutrition: per serving
- kcal134
- fat6g
- saturates2g
- carbs14g
- sugars6g
- fibre4g
- protein6g
- salt0.97glow
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.
