Feed your appetite for cooking with Penguin’s expert authors
Stir-fried Brussels Sprouts with Chestnuts
Introduction from Rosemary Shrager
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
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.
You might also like
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.