Cabbage sprouts with chestnuts and pancetta
The recipe for cabbage sprouts with chestnuts goes particularly well as an autumnal side dish with poultry. Served with fine goose and duck meat, the chestnut Brussels sprouts with pancetta bacon make an irresistible combination of flavors.
People:For 4 persons
Cooking time:30 minutes
Difficulty level:
Easy
Recipe by:CHARLOTTE CERNY
Ingredients
Prepare the cabbage sprouts
| 500 g | Cabbage sprouts |
Add the ingredients and season to taste
| 1 tbsp. | Butter |
| 100 g | Pancetta, cubed |
| 100 g | Chestnuts, precooked |
| 2 tbsp. | Parsley, chopped |
| Some | Salt |
| Some | Pepper |
Preparation steps
Prepare the cabbage sprouts
- Clean the cabbage sprouts and blanch in plenty of salted water for approx. 5 minutes until al dente.
- Rinse in cold water and drain in a sieve.
Add the ingredients and season to taste
- Melt the butter in a pan and stir in the pancetta.
- Add the cabbage sprouts and chestnuts and stir through.
- Season with salt and pepper, sprinkle with parsley and serve.
