SPROUTS AND CHESTNUTS RECIPES
BRUSSELS SPROUTS WITH BACON & CHESTNUTS RECIPE - BBC GOOD F…
A classic Christmas combination – and it counts as two of your 5-a-day
Provided by Good Food team
Categories Side dish
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 8
Number Of Ingredients 4
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.
Nutrition Facts : Calories 196 calories, FatContent 12 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 16 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 7 grams fiber, ProteinContent 8 grams protein, SodiumContent 0.61 milligram of sodium
ROASTED BRUSSELS SPROUTS WITH BACON & CHESTNUTS RECIPE ...
Try a new approach to cooking these traditional winter greens. Bake your sprouts with nuts and bacon lardons – great for a roast with all the trimmings.
Provided by Good Food team
Categories Dinner, Side dish
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 8
Number Of Ingredients 4
Steps:
- Heat oven to 220C/200C fan/gas 7. Bring a large pan of water to the boil, add the sprouts and cook for 5 mins. Drain and refresh in cold water.
- Toss the sprouts with all the other ingredients in a bowl and season with a pinch of salt and a good grinding of black pepper. Tip onto a large baking tray in a single layer. Put in the oven and roast for 30 mins, tossing halfway through, until the bacon is crispy and the sprouts are golden and tender.
Nutrition Facts : Calories 188 calories, FatContent 8 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 16 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 9 grams fiber, ProteinContent 12 grams protein, SodiumContent 0.7 milligram of sodium
More about "sprouts and chestnuts recipes"
BRUSSELS SPROUTS WITH CHESTNUTS AND PANCETTA RECIPE - BBC
Mary Berry's Brussels sprouts with bacon or pancetta and chestnuts make a lovely alternative to the boiled or steamed varieties at Christmas.
From bbc.co.uk
Reviews 4.9
Cuisine British
From bbc.co.uk
Reviews 4.9
Cuisine British
- Drain the sprouts well, then stir them into the pancetta, chestnut and onion mixture. Season, to taste, with salt and freshly ground black pepper. Serve piping hot alongside roast turkey with all the trimmings.
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BRUSSEL SPROUTS WITH CHESTNUTS RECIPE | DELICIOUS. MAGAZINE
Serve this quick and easy brussel sprout with chestnuts side dish for Christmas dinner or as an accompaniment to a Sunday roast. Looking for something else? We’ve got lots more brussel sprout recipes for you to look at.
From deliciousmagazine.co.uk
Total Time 10 minutes
Cuisine British recipes
Calories per serving
From deliciousmagazine.co.uk
Total Time 10 minutes
Cuisine British recipes
Calories per serving
- Add the sprouts and chestnuts and toss for a few minutes until heated through. Season well, then serve
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BEST-EVER BRUSSELS SPROUTS | JAMIE OLIVER SPROUTS RECIPES
Celebrate the humble sprout with this insanely delicious recipe. Crisp cubes of apple provide beautiful sweetness, while sausage – and Worcestershire sauce (my secret ingredient) – gives a contrasting savoury kick. Serve straight from the pan or make ahead and crisp it all up in the oven on the big day – both ways work!
From jamieoliver.com
Total Time 30 minutes
Calories 158 calories per serving
From jamieoliver.com
Total Time 30 minutes
Calories 158 calories per serving
- 1. Trim the Brussels and peel away any tatty outer leaves, halving any larger ones and keeping the smaller ones whole. Cook in a large pan of boiling salted water for 5 minutes, then drain and leave to steam dry. 2. Melt the butter in a large frying pan on a medium-low heat. Pick and add half the sage leaves, cook for 3 minutes, or until crispy, then tip into a small bowl. 3. Place the pan back on the heat and squeeze the sausage meat from the skins directly into the pan, breaking it up with the back of a spoon. Cook for 3 to 5 minutes, until golden and crispy, while you peel and finely slice the onion, and pick and finely chop the remaining sage. 4. Add the onion and chopped sage to the pan and cook for 5 minutes on a medium-high heat, or until the onions have softened, stirring occasionally. 5. Peel and core the apple, then finely dice. Tip into the pan, and add the sprouts too, then add the Worcestershire sauce and toss until hot through. 6. Transfer to a serving platter, scatter over the crispy sage leaves, and dig in! Tip: For a veggie-friendly version, swap the sausages for chopped chestnuts, and use anchovy-free Worcestershire sauce.
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BRILLIANT BRUSSELS | JAMIE OLIVER VEGETABLE RECIPES
I know sprouts can be divisive, but this recipe is so delicious. Chestnuts give it a holiday vibe. If there’s anyone roasting them in your town, buy theirs! You can do this on the day, or on Christmas Eve.
From jamieoliver.com
Total Time 55 minutes
Cuisine british
Calories 126 calories per serving
From jamieoliver.com
Total Time 55 minutes
Cuisine british
Calories 126 calories per serving
- Peel and chop the onions, then pick and finely chop the sage leaves.
- Place a large pan on a high heat to get nice and hot. Slice the bacon into chunky strips and put in the pan with a drizzle of oil, then immediately turn the heat down to medium. Fry for a few minutes, or until lightly golden, then crumble in the chestnuts.
- Fry for about 5 minutes, or until deep golden, then add the onions and sage. Turn the heat down to low and cook slowly for about 30 minutes, stirring occasionally.
- Meanwhile, trim the Brussels and peel away any tatty outer leaves, halving any larger ones through the core and keeping the smaller ones whole.
- Place the Brussels in a large saucepan over a high heat for a couple of minutes, then, once the pan is nice and hot, cover with boiling salted water.
- Boil for 5 minutes, or until just tender but with a little bite. Taste to check – they should be slightly undercooked.
- Drain the Brussels, then stir through the chestnut mixture, scraping up any lovely sticky bits from the bottom of the pan.
- Add the butter and season to perfection, then serve right away, or cover and store in the fridge, reheating in the pan when needed.
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BRUSSELS SPROUTS WITH PANCETTA RECIPE | GIADA DE ...
From foodnetwork.com
Reviews 4.7
Total Time 30 minutes
Category side-dish
Cuisine italian
Calories 189 calorie per serving
Reviews 4.7
Total Time 30 minutes
Category side-dish
Cuisine italian
Calories 189 calorie per serving
- Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.
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HOW TO MAKE BRUSSELS SPROUTS - NYT COOKING
Alison Roman shows you five easy ways to prepare the once-maligned vegetable.
From cooking.nytimes.com
From cooking.nytimes.com
- The most indulgent way to eat any vegetable is to bathe it in cream and top it with cheese, but few benefit from that treatment as much as brussels sprouts do. Instead of melting into the cream like potatoes or cauliflower, they hold their own, letting the cream coat them while it reduces to a thick, caramelized golden brown sauce. Whether or not you decide to top them with crispy bread crumbs (you should), the end result is a decadent, but never too heavy, side dish that could easily become your main course.Before getting doused in cream, brussels sprouts need a head start, which is to say they should be parcooked. Rather than blanching (which can leave them waterlogged) or steaming (which requires another set of cooking tools), roasting them in whatever vessel you plan on making your gratin in will do the trick. Roast them (along with some alliums, like quartered shallots, halved pearl onions or sliced garlic) at a high temperature (450 degrees) just until they’re nearly done, 12 to 15 minutes. You’re looking for al dente, since they will finish cooking in the cream. They’ll look bright green and should still have a bit of bite left in them. Next, pour cream over top and sprinkle with a good, melty cheese (Gruyère, fontina or white Cheddar are great here). Return the dish to the oven and continue to cook until the sprouts are tender, the cream has thickened and the cheese has melted, another 12 to 15 minutes. Sprinkle with some bread crumbs tossed with olive oil or butter. Bake just until the sprouts are toasted and golden brown, about 5 minutes.The best thing about a gratin is that it doesn’t need any finishing touches — no pinches of chile flake, no chopping of herbs. Just let it cool slightly before serving. Gruyère and shallots drive the flavors in the version above, which is finished with crispy bread crumbs.
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BRUSSELS SPROUTS WITH CHESTNUTS, PANCETTA AND PARSL…
The sprout recipe below is really only a slight detour from the traditional route. By all means, stick to the orthodox if you prefer by adding only buttery chestnuts to the Brussels sprouts, but what …
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BRUSSELS SPROUTS RECIPES - BBC FOOD
Sprouts are often confined to the Christmas roast, but they needn't be. Try our Brussels sprout recipes that partner these tiny brassicas with bacon, cream or chestnuts. Like miniature versions of ...
From bbc.co.uk
From bbc.co.uk
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37 BRUSSELS SPROUTS RECIPES - DELICIOUS. MAGAZINE
Brussels sprouts recipes. In season from October to March, brussels sprouts can be used in lots of different ways. Try one of our best brussel sprouts recipes, including a cheesy gratin and a Middle Eastern salad, and be sure that sprouts …
From deliciousmagazine.co.uk
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OUR 10 BEST BRUSSELS SPROUTS RECIPES | FOOD | THE GUARDIAN
Dec 20, 2014 · 5 Place the brussels sprouts on hot plates and gloss with the cooking liquid; pour the gorgonzola mixture on top and sprinkle with the chestnuts, pancetta and parsley. Tim Siadatan, Trullo Sprouts …
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OUR 10 BEST BRUSSELS SPROUTS RECIPES | FOOD | THE GUARDIAN
Dec 20, 2014 · 5 Place the brussels sprouts on hot plates and gloss with the cooking liquid; pour the gorgonzola mixture on top and sprinkle with the chestnuts, pancetta and parsley. Tim Siadatan, Trullo Sprouts ...
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Mar 24, 2021 · This Brussels sprouts recipe is a lovely first course to a fancy dinner. But it also serves as a satisfying base for a vegetarian dinner with a green salad and some hearty whole-grain bread for a complete meal. If you fall in love with it, or just really relish Brussels sprouts…
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I liked this recipe. We grow brussel sprouts in our garden and I am always looking for new ideas. I used a mandoline to grate the sprouts. I added chestnuts instead of the pine nuts and a bag of steamed …
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24 BEST CHRISTMAS SIDE DISH RECIPES | HOLIDAY RECIPES ...
Oct 18, 2021 · Bacon Stuffing with Radicchio and Chestnuts. ... Ina uses a food processor to slice the brussels sprouts, which she sautes with balsamic vinegar and salty pancetta for a five-star side that even ...
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Jan 09, 2020 · Chestnut Recipes . Chestnuts work well in savory dishes as well as sweet ones. They are often used as a substitute for potatoes or pasta in Europe due to their high starch content. Mashed or whole braised chestnuts are good partners with sweet potatoes, carrots, mushrooms, brussels sprouts…
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I used fresh brussels sprouts and steamed them in the microwave for about 2 mins. I left the brussels sprouts whole because they were small, omitted the oil, removed some of the bacon grease, and just browned the sprouts quickly in the bacon drippings and shallots. Great …
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BRUSSELS SPROUT - WIKIPEDIA
The Brussels sprout is a member of the Gemmifera cultivar group of cabbages (Brassica oleracea), grown for its edible buds.The leaf vegetables are typically 1.5–4.0 cm (0.6–1.6 in) in diameter and resemble miniature cabbages. The Brussels sprout has long been popular …
From en.m.wikipedia.org
From en.m.wikipedia.org
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