Stir-fried Brussels Sprouts with Chestnuts
A delicious recipe from Rosemary Shrager to spruce up your Brussels sprouts this Christmas, stir-fried with chestnuts and bacon for extra festive decadence.
From the book
Rosemary Shrager’s Cookery Course: 150 tried & tested recipes to be a better cook
Become a master of the kitchen with Rosemary Shrager
150 classic and failsafe recipes
Everyday basics to family favourite feasts
Introduction
I adore Brussels sprouts and I can’t understand why so many people aren’t keen on them. If you are one of those who aren’t sure, try this recipe with bacon, chestnuts and butter and I bet you’ll be converted. Lovely at Christmas. I think we need a campaign to get everyone eating sprouts again – they are delicious and good for you and deserve more attention.
Ingredients
| 1 tbsp | vegetable oil |
| 50g | pancetta, cut into matchsticks |
| 2 | banana shallots, peeled and sliced |
| 2 | garlic cloves, peeled and finely chopped |
| 200g | Brussels sprouts, trimmed and finely shredded |
| 100g | cooked chestnuts (vacuum-packed are fine), roughly chopped |
| 25g | butter |
| Fine sea salt | |
| Black pepper |
Method
Heat the vegetable oil in a large frying pan and add the pancetta. Fry it over a high heat for 2–3 minutes until it’s all crisp and golden brown.
Turn the heat down and add the shallots and garlic to the pan. Fry them for 2 minutes or until the shallots have browned.
Stir the Brussels sprouts, chestnuts and butter into the pan, then add 100ml of water. Cook over a high heat until the sprouts are tender but still al dente and all the water has evaporated. Add salt and pepper to taste and serve immediately.
