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

(5 votes)

Shredded Brussels sprouts with pancetta
  • 15 Mins

  • Serves: 6

  • Price: 80p per serving

Nutritional Info
Each 98g serving contains
  • Energy

    1135KJ

    271KCAL

    14%
  • Fat

    23.5g

    high

    34%
  • Saturates

    5.8g

    high

    29%
  • Sugars

    2.3g

    low

    3%
  • Salt

    0.88g

    med

    15%
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.