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BRUSSEL SPROUTS & CHESTNUTS

HOME > MAIN COURSES > VEGETABLES
Prep:20, Cook:20
Preparation - Easy
Serves 6


INGREDIENTS:
  • 20 roasted CHESTNUTS broken in large pieces (can be bought ready in jars)
  • 1 1/2 lbs small BRUSSEL SPROUTS, thoroughly washed
  • 1 TBS MUSTARD SEED
  • 2 TBS TURKEY DRIPPINGS
  • 2 GARLIC cloves minced
  • 2 TBS fresh PARSLEY, chopped
  • 4 TBS BUTTER
  • pinch SALT
  • PEPPER, couple of turns with the grinder
OO Saucepan, heavy skillet.

METHOD:
  1. REMOVE outer leaves from Brussel sprouts and wash well.
  2. COOK sprouts in a large pot of simmering water (bring water to a boil before adding Brussel sprouts.
  3. SIMMER for 4 to 5 minutes.
  4. DRAIN well and cut in each sprout in half.
  5. HEAT drippings and butter in a heavy skillet.
  6. WHEN bubbling add the sprouts, chestnuts and the mustard seeds.
  7. SAUTÉ over high heat for 3 minutes or more till sprouts are lightly brown stirring occasionally.
  8. ADD the garlic, parsley salt and pepper.
  9. SAUTÉ a further minute or two.
  10. SERVE in a preheated dish.

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