Tenderstem Broccoli Tossed in Butter with Chestnuts and Pancetta
Tenderstem broccoli tossed in butter with chestnuts, and pancetta is a great alternative to those who are not so keen on Brussels sprouts with their festive feast!
Obviously if you are vegetarian, then omit the lardons.
Serves: 4
Preparation time: 10 minutes
Cooking time: 10 minutes
You’ll need:
400g Tenderstem broccoli cut into 2″ strips
50g unsalted butter
75g pancetta lardons
200g chestnuts roughly chopped
Salt and cracked black pepper
What to do:
- Bring a medium sized pan of salted water to the boil, add the Tenderstem and cook for 30 seconds. Drain, then cool under cold running water and set aside.
- Heat a medium sized frying pan then add the butter and lardons. Cook until the lardons start to release some fat and turn golden brown, about 5 minutes.
- Add the chestnuts and Tenderstem. Cook for a further 2 minutes, season with salt, plenty of pepper and serve immediately.
Recipe by www.tenderstem.co.uk
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