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Sprouts with pancetta

Name: Sprouts with pancetta
Yield: Serves 6
Cuisine: British recipes
Ingredients: 700g prepared Brussels sprouts; 2 x 70g packs cubed pancetta; 200ml tub half-fat crème fraîche

Published: 31 Dec 07
Updated: 4 Mar 25

This creamy Brussel sprout recipe will accompany any roast dinner perfectly, and it’s ready in just 10 minutes.

Easy
January 2008

Test kitchen approved

Serves 6
Ready in 10 minutes

This creamy Brussel sprout recipe will accompany any roast dinner perfectly, and it’s ready in just 10 minutes.

Gluten-free

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Ingredients

700g prepared Brussels sprouts
2 x 70g packs cubed pancetta
200ml tub half-fat crème fraîche

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Method

Cook the prepared Brussels sprouts, halved if large, in boiling water for 3-4 minutes or until nearly tender. Drain, plunge into cold water to refresh, then drain again.
Meanwhile, heat a large frying pan over a medium heat. Add the cubed pancetta and cook, stirring, for 3-4 minutes, until golden. Add the Brussels sprouts and stir-fry for 2 minutes.
Stir in the tub of half-fat crème fraîche and simmer until thickened slightly. Season and serve.