Brussels sprouts with crispy chestnuts

Name: Brussels sprouts with crispy chestnuts
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves 8
Cuisine: British recipes
Ingredients: 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

Easy
December 2015

Easy
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

Nutrition: per serving

Calories: 210kcals
Fat: 12.7g (7g saturated)
Protein: 5g
Carbohydrates: 14.9g (6.7g sugars)
Fibre: 8.2g
Salt: 2.1g

Nutrition: per serving

Calories: 210kcals
Fat: 12.7g (7g saturated)
Protein: 5g
Carbohydrates: 14.9g (6.7g sugars)
Fibre: 8.2g
Salt: 2.1g

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Ingredients

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

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

Method

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.

Method

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.

delicious. tips

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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