Creamed sprouts with pancetta crumb recipe
Sprouts often divide the dinner table at Christmas but this revamped version is a real game changer. Nutty sprouts are fried in butter and cream until tender, and topped with a smoky pancetta crumb. This quick, easy Brussels sprouts recipe makes this festive veg a must-have Christmas dinner side.
See method- Serves 8
- 5 mins to prepare and 15 mins to cook
- 206 calories / serving
Ingredients
- 2 tbsp olive oil
- 65g smoked pancetta cubes
- 40g ciabatta, blitzed to breadcrumbs
- 20g butter
- 650g Brussels sprouts, trimmed and thinly sliced
- 200ml Elmlea double cream alternative
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Shop ingredientsEach serving contains
- Energy
- 855kJ 206.0kcal
- Fat
- 18g
- Saturates
- 9g
- Salt
- 0.5g
- Sugars
- 4g
of the Reference intake
Carbohydrate 6.8gProtein 5.4gFibre 0.2g
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Method
- Heat 1 tbsp oil in a large frying pan over a medium-high heat. Fry the pancetta for 3 mins until golden and releasing its fat. Add the breadcrumbs, stir through and fry for another 4 mins until crisp and golden, stirring regularly. Spoon into a bowl; set aside.
- Melt the butter with the remaining oil in the pan. Add the sprouts, season and fry for 5 mins. Pour over the Elmlea and bubble for a further 2 mins or until the sprouts are just tender. Spoon into a warmed serving dish and top with the pancetta crumbs.
- Get ahead: Slice sprouts the day before, cover with damp kitchen paper and store in the fridge.
- See more Christmas side dishes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
