Shredded Brussels sprouts with pancetta

Shredded Brussels sprouts with pancetta

With the smokey flavour of pancetta there won't be anyone passing up sprouts this year.

By , 21 September 2015
Shredded Brussels sprouts with pancetta
  • Ready in: 15 mins
  • Serves: 6
  • Price: 80p per serving
Nutritional Info
Each 98g serving contains
  • Fat high
    23.5g
    34%
  • Saturates high
    5.8g
    29%
  • Sugars low
    2.3g
    3%
  • Salt med
    0.88g
    15%
  • Energy 1135KJ 271KCAL
    14%
of your reference intake.
Typical energy values per 100g: 1158kJ/277kcal.
Ingredients
  • 300g Brussels sprouts
  • 100g pine nuts
  • 160g Chosen by you Diced Pancetta
  • 1 tbsp sunflower oil
  • 15g butter
Method
  • Trim the Brussels sprouts, then shred finely with a sharp knife or in a processor. Set aside.

  • Heat a wok or large frying pan and add the pine nuts, then toss over a medium heat until golden. Immediately tip them on a plate. Add pancetta to the pan and dry fry, stirring all the time, until it starts to crisp. Add to the pine nuts.

  • Heat 1 tbsp sunflower oil and the butter in the pan and stir-fry the shredded sprouts for 3 minutes, until just cooked.

  • Add 75ml water and cook until totally evaporated – the steam will cook the sprouts a little more. Mix in the pancetta and pine nuts.