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Yorkshire Recipes

Creamed Sprouts with Chestnuts and Bacon
Season of mists and mellow fruitfulness
Guaranteed to win over the most ardent sprout hater! Great with Christmas dinner but even better with roast game or pork

by Www.thinkvegetables.co.uk
Serves 4

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Preperation time 5 minutes
Cooking time 10 minutes

Ingredients:
120ml/4floz
5-6 sage leaves, roughly chopped
100g/4oz cooked, peeled chestnuts
100g/4oz diced pancetta or dry cured bacon
1 tbsp Olive oil
25g/1oz Unsalted butter
450g/16oz Brussels sprouts, cleaned & trimmed

Method
1. Bring a pan of lightly salted water to a boil and cook the sprouts for 4-6 minutes until al dente. Drain them and set aside
2. Heat the butter with the oil in a frying pan and add the bacon. Fry gently for 2-3 minutes until starting to crisp. Crumble the chestnuts roughly and add them to the bacon with the sage leaves
3. Add the sprouts and cream and bring to a good simmer, season to taste before serving
4. Once the sprouts season is over you can switch them for Kale or Savoy cabbage



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