Brussels Sprouts with Chestnuts

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Nothing magically appears in supermarkets!

Produce actually has to be cared for to grow.

Brussel Sprouts are delicious! Yes they are when cooked right. If they are overcooked they become bitter, and soggy as they over boil. Almost always, we are served overcooked and not so pleasant brussel sprouts! I never understood why. These mini cabbages are beautiful when done right. They are vibrant and very crisp and should remain as such even when cooked. Once done right they are truly irresistible.

Brussel sprouts are classically paired with chestnuts and pancetta. The combination just works beautifully. This is a classic christmas recipe, and is one you must have. Do give it a try and see how you will be making it every year from now on.

I have also included for you a very informative video on brussel sprout growing and harvesting. Well even if you are not planning to start a small farm in your garden, it is always good to know how things are grown, and what kind/amount of work goes into that. I find that we appreciate food and produce a whole lot more when we remember that it does not just appear in the supermarkets.

Have a great festive dinner and enjoy the holidays x

Ingredients

Serves: 6
  • 600g fresh brussels sprouts
  • 2 tsp DS Organic Extra Virgin Olive Oil
  • 115g peeled and cooked chestnuts, chopped (you can used frozen or canned chestnuts if you do not have access to fresh ones)
  • 100g cubed ham, pancetta or sliced smoked bacon (optional)
  • Freshly grated nutmeg
  • Freshly ground black pepper
  • salt to taste
  • Grated Parmesan to finish
  • Squeeze of lemon juice

Remove the loose outer leaves from the sprouts. trim the bottom and cut each sprout in half.

Blanch in salted  boiling water until just starting to get tender. Do not overcook!

Drain and set in a bowl of ice water and set aside.

 

In a skillet, heat the olive oil and saute the ham/pancetta or smoked bacon.

Once they start to render their fat and crisp slightly add the blanched sprouts and stir to coat. Season with salt, black pepper and a pinch of nutmeg. Cook stirring occasionally for 5 minutes.

Add the chopped chestnuts and stir to coat for 2 minutes. Remove from heat.

Transfer to a serving dish, top with grated parmesan cheese and sprinkle with a fresh squeeze of lemon. Serve warm.

 

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