Blanched Brussels Sprouts With Chestnuts Food

BRUSSELS SPROUTS WITH CHESTNUTS & SAGE

Steps:

• Boil a pan of water, add the sprouts and blanch for 6 mins. Drain and cool quickly under the cold tap or in iced water. To get ahead, pack into a plastic food bag and chill overnight.
• On the day, heat the goose fat in a large wok and add the sage and chestnuts. Cook for a few mins over the heat, add the sprouts, season and stir-fry until piping hot.

BRUSSEL SPROUTS WITH CHESTNUTS

Steps:

• Wash the sprouts in water. Drain, rinse, and discard any damaged leaves. Bring a large pan of water to the boil, add the sprouts and blanch for 3-4 minutes.
• Melt the butter in a pan over a medium heat.
• Add the sprouts and chestnuts and toss for a few minutes until heated through. Season well, then serve

BRUSSELS SPROUTS WITH CHESTNUTS

Steps:

• Bring butter, salt, pepper, and 1 cup water to a boil over high heat in a deep 12-inch heavy skillet, then add Brussels sprouts and simmer, partially covered, stirring occasionally, until crisp-tender, 6 to 8 minutes. Remove lid and boil over moderately high heat until water is evaporated and sprouts are lightly browned, 3 to 4 minutes. Add cream and remaining 1/4 cup water and bring to a boil, stirring. Add chestnuts, then reduce heat and simmer, stirring occasionally, until heated through, about 2 minutes.

BRUSSELS SPROUTS AND CHESTNUTS WITH BLUE CHEESE

Steps:

• Heat olive oil in large nonstick skillet over medium-high heat. Add shallots and sauté 1 minute. Add brussels sprouts and chestnuts. Sprinkle with salt and pepper and sauté 1 minute. Add broth and bring to boil. Reduce heat, cover, and simmer until brussels sprouts are almost tender, about 5 minutes. Uncover and boil until almost all liquid evaporates, about 4 minutes. Add cream and boil until brussels sprouts and chestnuts are coated with cream, stirring frequently, about 3 minutes. Mix in chives. Season with salt and generous amount of pepper. Transfer to bowl. Sprinkle with cheese and serve.

BRUSSELS SPROUTS WITH CHESTNUTS

Steps:

• Simmer the chestnuts, partly covered, in the chicken stock with salt and pepper for about 30 minutes, or until they are almost tender. Turn the heat up and reduce the liquid to a glaze. The recipe can be prepared ahead of time to this point.
• Parboil the brussels sprouts and drain them. Melt the butter in a skillet, add the sprouts and toss them so that they are thoroughly coated with the butter. Add the chestnuts and heat through. Correct seasoning and serve.

BRUSSELS SPROUTS WITH CHESTNUTS

Steps:

• Prepare the sprouts by trimming the outer leaves and cutting a cross in the stem. Heat the butter in a heavy frying pan and add the chestnuts.
• Pour in the stock, cover, and simmer slowly for 20 minutes or until tender. Add the sprouts and add more stock if necessary, barely to cover.
• Replace the lid and cook for five to 10 minutes or until tender. Correct seasoning and serve.

BLANCHED & SAUTEED BRUSSELS SPROUTS

Steps:

• Trim Brussels sprouts.
• Cook in boiling water for about 8 minutes.
• Drain well.
• In saucepan, heat butter and garlic until bubbly.
• Return Brussels sprouts to the saucepan and stir to coat with garlic butter.
• Place in a serving dish and top with Parmesan cheese.

BRUSSELS SPROUTS WITH BACON & CHESTNUTS

Steps:

• Bring a large pan of salted water to the boil, then tip in 1 ¼ kg trimmed Brussels sprouts. Once back to the boil, cook for 5 mins. Drain, run under the cold tap until cold, then drain again.
• Heat a large frying pan, add 6 rashers smoked streaky bacon, cut into bite-sized pieces, and gently fry for 10 mins until crisp and golden.
• Tip out of the pan, leaving the fat behind, then add 200g chestnuts and fry over a high heat for about 5 mins until tinged. Tip out of the pan.
• Add the Brussels sprouts to the pan with a splash of water, then cover and finish cooking over a medium heat for about 5 mins, stirring now and again, until just tender.
• Uncover, turn up the heat, then add most of the 50g butter and sauté the sprouts for 2 mins more.
• Tip in the bacon and chestnuts, season generously with salt and pepper, then serve with the last knob of butter on top.