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Sprout and pancetta purée
Serves 4-6 Sauces and accompaniments
Ingredients
- 500g Brussels sprouts
- 4-6 rashers smoked pancetta or thinly sliced smoked streaky bacon
- 150ml double cream or crème fraîche
- 40g unsalted butter
- freshly grated nutmeg
Method
Trim the bases of the sprouts and remove any damaged leaves. Grill the bacon until crisp and drain well on kitchen paper. Cook the sprouts in boiling salted water for 6-8 minutes, until just tender but still bright green. Drain well.
Transfer the sprouts to a food processor. Heat the cream and butter in a saucepan until the butter has melted. Season with salt and pepper, and add lots of freshly grated nutmeg. Pour this onto the sprouts then process until thick and puréed. Tip into a mixing bowl, crumble all but one rasher of crispy bacon on top then mix in. Transfer to a warm serving dish and garnish with the remaining bacon.
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