Brussels Sprouts with Chestnuts and Pancetta
Vegetables, like these brussels sprouts from "Cooking Season by Season" are naturally free of gluten.
Courtesy DK Publishing
14 ounces brussels sprouts, washed and trimmed
1-2 teaspoons butter
3˝ ounces pancetta, diced
3˝ ounces chestnuts, cooked, peeled, and coarsely chopped
1 teaspoon grated lemon zest
Sea salt and freshly ground black pepper
Boil the brussels sprouts in plenty of salted water for 5-7 minutes, depending on their size, until they are just tender, but not overcooked. Then drain well.
Melt the butter in a large frying pan or wok and cook the pancetta for 3 to 4 minutes until crispy. Add the brussels sprouts. chestnuts and lemon zest and cook for 2 minutes until everything is heated through.
Season well with pepper and a little sea salt to taste (you may not need much, as the pancetta can be very salty) and serve hot.
Variation: Cook 8 ounces cocktail sausages for 4-5 minutes until cooked through. Drain on paper towels. Wipe out the pan and melt 4 tablespoons butter. Add 9 ounces cooked, peeled chestnuts and toss in the butter until heated through and lightly golden. Add 2 teaspoons chopped thyme. Toss again, add the cooked sprouts and the sausages and toss to heat through as before. Season to taste and serve.
"Cooking Season by Season" (DK Publishing, 2012)
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