1 medium onion, diced
1 tbsp butter
150 grams pancetta, julienne
2 lbs brussel sprouts, julienne
¼ cup water
juice and zest of one lemon
1 can whole chestnuts, drained
sea salt and pepper
herbs for garnish
Saute onion and pancetta in the butter until the onion is translucent. Add the brussels sprouts and water. Cover and cook for 2 to 3 minutes. Add the lemon zest, lemon juice and season with salt and pepper. When the sprouts are tender, add the chestnuts. Garnish with freshly chopped herbs.
Recipe from Lesley Stowe Fine Foods website