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Blanched sprouts, green beans and leek with pancetta

If you’re after an easy but tasty side dish that goes well with Roast Turkey, Goose or chicken try this Blanched  sprouts, green beans and leek with pancetta. The blanching can be done hours ahead, then you’ll just warm it up with the crispy bacon. It’s really simple, yet a perfect side dish on the Christmas or other festive dining table.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 250 g sprouts
  • 2 leeks
  • 150 g green beans
  • 50 g pine nuts
  • 100 g cubetti di pancetta

Method
 

  1. Clean then cut the sprouts in half.
  2. Trim off the ends of the beans, then cut them in half. Clean the leeks and cut them into 1cm thick slices.
  3. Blanch the vegetables in boiling water for a couple of minutes ( or steam them over boiling water) then rinse them with cold water. Cover with a tea towel until needed.
  4. Dry-fry the pine nuts and put aside.
  5. Cook the pancetta in a frying pan until crispy then add the blanched/steamed vegetables to heat up.
  6. Transfer the mixture into a serving dish, and scatter the pine nuts over it.