* Percent Daily Values are based on a 2000 calorie diet.
Creamy Brussels sprouts with garlic and pancetta
Frying rather than boiling brings out the best flavour in this festive vegetable. Try this easy recipe to jazz up your Brussels sprouts this Christmas.
Prep Time20 minutesmins
Cook Time28 minutesmins
Total Time48 minutesmins
Course: Side Dish
Cuisine: British
Servings: 4
Calories: 237kcal
Author: Patrick Drake
Ingredients
400gBrussels sprouts
2garlic cloves
60gpancetta
150mldouble cream
Cooking oil
Salt and pepper
Method
Chop any tough bottoms off the Brussels sprouts, halve through the root and halve again so they’re in quarters. If you’re doing this the day before, add them to a clean bowl, cover and refrigerate until needed.
Peel and grate the garlic (or use a garlic press). Add the pancetta to a large frying pan with a good splash of oil and cook over a medium-high heat until golden, eight to 10 minutes.
Reduce the heat to medium, add the Brussels sprouts and fry for five minutes. Now add three tablespoons of water, cover with a lid and steam-fry until the sprouts are just cooked, six to eight minutes. The Brussels should be tender but still a vibrant green colour with some bite.
Add the garlic and cook for a further minute. Now add the double cream and bubble away for three to four minutes. Taste and add salt and pepper if you feel it needs it, then remove from the heat. Reheat just before serving.