Brussels sprouts with chestnuts and crispy bacon
Delicate brussel sprouts combine fabulously with salty, crispy bacon and cooked chestnuts for a hearty side dish
SERVES
6
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
7
MINUTES
Ingredients
450g brussels sprouts, (cut lengthways top to bottom)
600ml water
1½ tsp salt
30-55g butter
salt
pepper
1 packet of peeled, cooked chestnuts
55-110g crispy bacon lardoons
Method
Choose even, medium-sized sprouts. Trim the outer leaves if necessary and cut them in half lengthways.
Salt the water and bring to a fast-rolling boil. Toss in the sprouts, cover the saucepan just for a minute until the water returns to the boil, then uncover and cook for 5 or 6 minutes or until the sprouts are cooked through but still have a slight bite.
Pour off the water. Add the chestnuts for one minute before the end of cooking to heat through.
Melt a little butter in a saucepan, roll the sprouts gently in the butter, season with lots of freshly ground pepper and salt.
Taste and serve immediately in a hot serving dish scattered with hot crispy bacon.
If the sprouts are not to be served immediately, refresh them under cold water just as soon as they are cooked. Just before serving, drop them into boiling salted water for a few seconds to heat through. Drain and toss in the butter, season and serve.
