Brussel Sprouts With Chestnuts

Simmer gently then stir in. Cover and steam for 8-10 minutes or until crisp-tender.

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Cut an x in the core end of each with a sharp knife.

Brussel sprouts with chestnuts. Prepare the sprouts by trimming the outer leaves and cutting a cross in the stem. Scatter on a baking sheet sprinkle with coarse salt and roast. Peel the shallot and garlic.

Halve lengthwise and blanch for 15 minutes in boiling salted water. Like them or loathe them sprouts are a staple part of Christmas dinner country-wide. Add the brussels sprouts then pour in the wine and stock.

Blanch the Brussels sprouts for 30 seconds and drain them well. Heat the butter in a heavy frying pan and add the chestnuts. Brussels sprouts with chestnuts is a festive side dish that should convert even the most adamant of sprout-haters.

Add the water chestnuts salt pepper and nutmeg. Drain the sprouts well then stir them into the pancetta chestnut and onion. STEP 2 On the day heat the goose fat in a large wok and add the sage and chestnuts.

Place sprouts in a steamer basket. We all associate this little vegetable with the festive season but there is no reason why they shouldnt be enjoyed year round. Next peel the shallots or peel the onion and finely chop it in a mini chopper if you have one.

Pour in the stock cover and simmer slowly for 20. While the chestnuts are cooling halve the larger Brussels sprouts and toss them all with about 2 tablespoons of olive oil to coat. Rinse under cold water and drain well.

Stir in brussels sprouts. Stir in the cooked pancetta. Sauté the chestnuts in a hot pan with melted butter.

To get ahead pack into a plastic food bag and chill overnight. Add the onion and chestnuts and fry for 8-10 minutes or until the onion has softened. Place in a large saucepan over 1 in.

Finely chop the shallot and halve the garlic. Now heat the butter in a large frying pan and when it is foaming add the shallots or onion and fry for 2. Rinse and trim the brussels sprouts.

Bring to a boil. Sauté the brussels sprouts and chestnuts in oil then add the mustard seeds and cook for 8-10 minutes until golden brown stirring occasionally. Ingredients 2 tablespoons unsalted butter 34 teaspoon salt 12 teaspoon black pepper 1 14 cups water 2 lb Brussels sprouts trimmed and halved lengthwise 8 cups 1 cup heavy cream 23 cup bottled roasted whole chestnuts 4 oz coarsely crumbled.

Mix in the garlic and shallot then add a little water if. Cook for a few mins over the heat add the. In a large skillet melt butter.

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