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
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.
|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|
|Fine sea salt|
1. 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.
2. Turn the heat down and add the shallots and garlic to the pan. Fry them for 2 minutes or until the shallots have browned.
3. 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.