Brussels sprouts with crispy chestnuts
- December 2015
- Serves 8
- Hands-on time 20 min
A classic Christmas brussel sprout recipe with a gorgeous buttery coating and crispy chestnuts. Halving the sprouts allows them to take up even more of the buttery flavour.
- Gluten-free recipes
- Vegetarian recipes
- 12.7g (7g saturated)
- 14.9g (6.7g sugars)
- 1kg brussels sprouts, trimmed and halved lengthways (see tip)
- 100g butter, chopped into chunks
- 2 tsp caster sugar
- 1 tbsp sea salt
- 200g vacuum-packed, cooked, peeled chestnuts, roughly chopped
- Blanch the sprouts in a pan of boiling water for 2-3 minutes, drain and cool completely under running water. Pat dry (see Make Ahead).
- Melt half the butter in a large wok or sauté pan, then turn up the heat and shake so the butter foams. Add the sugar and salt and a little more butter, shaking the pan again so it foams. Add the chestnuts and toss in the butter. Keep frying over a high heat until the chestnuts caramelise a little, adding more cold butter every so often, before the foaming butter has a chance to burn.
- Once the chestnuts are slightly crisp and caramelised, remove to a plate with a slotted spoon. Add the sprouts to the pan and fry, tossing frequently, for 3-4 minutes until piping hot and still a vivid green. Taste and adjust the seasoning, then serve, scattered with the chestnuts.
Look for smaller sprouts – they’re more sweet and tender than their larger counterparts and will have less of that sulphurous ‘sprouty’ aroma that puts some people off.
Blanch, drain and refresh the sprouts under cold ￼water the day before. Pat them dry with kitchen paper, then store in the fridge, covered in damp kitchen paper, until needed.
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