Brussels sprouts with Chestnuts and streaky bacon
Brussels sprouts have been undergoing a reinvention of late. From being one of the most maligned vegetables, they are now on the menus of just about every hot cafe and restaurant in town.
The reason everyone used to hate Brussels sprouts was because, inevitably, their parents/grandparents used to cook them, and absolutely murder them in the process! The key is a light-hand approach. Don’t overcook them, as this is when the strong, unpleasant flavours come forth. Instead, braise them quickly, roast them, or even finely slice them and serve them raw. This preserves their lovely, fresh, nutty flavour.
- 400g Brussels Sprouts, shredded
- 400g Chestnuts
- 50g piece of streaky bacon, cut into batons now b
- 30-50g butter
- 2 cloves garlic, finely chopped
- a splash of verjuice
- salt flakes, ground black pepper
- Preheat oven to 200°
- Cut a slit in the top of each chestnut and roast them for 30-40 minutes or until skins open and the inside of the chestnut is tender.
- Remove chestnuts from the oven and peel as soon as they are cool enough to handle. Roughly chop.
- Add bacon to a wide-based sauté pan and cook until bacon is just crispy.
- Next add chestnuts and sauté for a few minutes with bacon before adding butter and sprouts.
- Sauté for a few more minutes until butter has melted and sprouts are al dente.
- Finish with a splash of verjuice and season well