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- Dish type
- Side dish
- Vegetable side dishes
A wonderfully festive side dish. Perfect for Christmas dinner, Sunday lunch or whatever you fancy.
8 people made this
- 450g fresh chestnuts
- 450g Brussels sprouts, halved
- 50g butter
- 2 shallots, finely chopped
- salt and ground black pepper to taste
- 1 pinch ground nutmeg or to taste
MethodPrep:20min ›Cook:40min ›Ready in:1hr
- Score the flat side of each chestnut with an X. Place the chestnuts into a large pot filled with water and bring to the boil. Cook for 10 minutes, then remove chestnuts from the pot. Allow to cool slightly, then peel outer shell and brown skin. Return chestnuts to the pot and continue to boil over medium heat until tender, 20 to 25 minutes. Drain and set aside.
- Meanwhile, bring another large pot of lightly salted water to the boil. Add the Brussels sprouts and cook uncovered until tender, 7 to 10 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well and set aside.
- Heat the butter in a frying pan over medium heat. Stir in the shallots; cook and stir until the shallots has softened and turned translucent, about 5 minutes. Stir in the chestnuts and Brussels sprouts. Season with salt, pepper and nutmeg. Continue cooking and stirring until heated through, about 5 minutes.
Reviews & ratingsAverage global rating:(5)
Reviews in English (5)
Sprouts got too soft for our liking. Would cut water time in half. We love sprouts but do not think the chestnuts added anything to the dish. We do like chestnuts, just not in this dish.-30 Dec 2010
All of my favorite ingredients! I loved it and made it as written for me. For the rest of the family I added some bacon and this at least got them to try it.-26 Jan 2010
by John Kerr
I substituted sweet yellow onions for shallots, to save myself a store run. This was a hit at my house, and a good way to use some of the chestnuts I've been gathering. I'll definitely make it again.-18 Sep 2017
- 6 cups Brussels sprouts
- 2 teaspoons olive oil
- ¼ cup minced onion
- 1 clove garlic, minced
- ½ cup cooked chestnuts or canned
- ¼ teaspoon salt
- ½ teaspoon thyme
- ¼ teaspoon pepper
1. Remove the very bottom of the stem ends of the Brussels sprouts. Cut each sprout in half through the core. In a vegetable steamer, steam the Brussels sprouts for 3 minutes.
2. Meanwhile, in a large nonstick skillet, heat the oil over medium heat. Add the onion and garlic, and cook, stirring, until the onion is soft, about 5 minutes.
3. Add the Brussels sprouts, chestnuts, salt, thyme, and pepper, and cook, stirring frequently, until the Brussels sprouts are fork-tender and golden, 5 to 7 minutes add a couple of tablespoons of water if the pan seems too dry.
Makes 4 servings.
Nutrition per serving: 120 calories, 3g total fat (1g saturated), 5g dietary fiber, 22g carbohydrate, 4g protein, 180mg sodium.
A good source of: fiber, folate, indoles, potassium, riboflavin, thiamin, vitamin B6, vitamin C, vitamin E.
- One 3 1/2-pound boneless rib eye roast, tied
- 1 1/2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 1 stick unsalted butter
- 2 garlic cloves, smashed
- 2 thyme sprigs
- 8 brussels sprouts, leaves separated
- 8 cooked chestnuts from a vacuum-packed jar, sliced
- 1/4 Asian pear, cut into thin wedges
- 1/4 teaspoon Sichuan peppercorns, ground
Preheat the oven to 350°. Rub the roast with 1/2 tablespoon of the oil and season with salt and pepper. Heat a large ovenproof skillet until very hot. Add the roast and cook over high heat, turning occasionally, until well-browned all over, about 12 minutes. Remove from the heat and add the butter, garlic and thyme. Spoon the butter mixture over the meat and roast, basting, for about 20 minutes, or until an instant-read thermometer inserted in the center registers 125°. Let rest for 20 minutes.
In a medium saucepan of boiling water, blanch the brussels sprout leaves for 20 seconds. Drain and pat dry. In a skillet, heat the remaining 1 tablespoon of oil. Add the chestnuts and cook over moderate heat, stirring, until golden, 3 minutes. Add the pear and sprout leaves and cook, stirring, for 1 minute. Sprinkle with the Sichuan peppercorns and season with salt.
Untie the roast and carve it across the grain into thin slices. Garnish with the chestnuts, pear and brussels sprouts.
Sauteed Brussels Sprouts With Chestnuts – A La Turka
Anyway, now we’ve got that bit sorted, back to Fethiye and the winter vegetable that is Brussels sprouts. Because, imagine our surprise when we moved to the sunny Mediterranean Turkish town of Fethiye and we discovered that the dreaded Brussels sprout was there on market stalls to haunt us throughout the month of December.
Every child’s – and quite a few adults’ – Christmas dinner nightmare!
Because that’s all they were for us balls of bitter greenery on the side of the plate that were never going to be eaten in a million years, but they were there because it was part of the Christmas dinner. Why did they have to be there? Who said?
And so, on moving to Fethiye, the realisation eventually sunk in that Brussels sprouts weren’t a specially-invented British Christmas nemesis. No, they really are a seasonal vegetable that people actually eat, lots of people enjoy them, too…and they’re for sale in Turkey!
So, the time came to conquer Brussels sprouts (or Brüksel lahanası as they’re called, here) and we did that in classic winter recipe fashion: Sauteed Brussels sprouts with chestnuts…with a Turkish twist.
Let’s make sauteed Brussels sprouts with chestnuts and add a bit of meaty Turkish flavour, too.
Making Brussels sprouts with sucuk and chestnuts
Perhaps the most traditional meaty ingredient that is often added to sauteed Brussels sprouts with chestnuts is bacon or pancetta.
However, we want our recipe to have a more Turkish flavour so we’re using sucuk that famous Turkish sausage similar in flavour to pepperoni. In winter, we can go to the one market and buy our sprouts, chestnuts and our sucuk – it just makes this dish more local as well as seasonal.
Sautéed Brussels Sprouts with Chestnuts Tasty Recipes
Sautéed Brussels Sprouts with Chestnuts. The Sautéed Brussels Sprouts with Chestnuts is among the favorite recipes with this blog. You can try making Sautéed Brussels Sprouts with Chestnuts recipes at home for your happy family. Consequently for you personally housewives, create tasty, delicious and nutritious dishes. Good Luck.
|Sautéed Brussels Sprouts with Chestnuts|
No frazzled nerves right here, seeking to peel, or more irritatingly, remove the skins from the zillion crevices in chestnuts. Just a p.C. Of cooked and peeled chestnuts, which makes it all very laid-back.
- 275g child Brussels sprouts
- 200g frozen peeled chestnuts, defrosted (or vac-packed)
- eight shallots or 1 small onion
- 40g butter
- First, positioned a medium pan of water on to boil. Blanch the Brussels sprouts for 30 seconds, and drain them well. Next, peel the shallots (or peel the onion and finely chop it, in a mini chopper when you have one). Now warmness the butter in a large frying pan, and while it's miles foaming, upload the shallots or onion and fry for two mins over medium warmness until golden. Next, upload the Brussels sprouts and season well with salt and pepper. Then lessen the warmth slightly and cook dinner for about 8 minutes, stirring them around, until the shallots or onion and Brussels sprouts are golden and cooked via. Lastly, add the chestnuts to the pan and prepare dinner for a similarly 3-four mins till the chestnuts are hot, then pile the entirety into a warm serving dish.
If this Sautéed Brussels Sprouts with Chestnuts recipe complements your family's preference, please share, opinion and bookmark this web site, so others know very well what you know. Many thanks for the go to here!
Game Day pressure
I decided to bring my first attempt to a friend’s house for Game Night. Not only was I unsure how many friends actually liked the little cabbages, I had no idea if this new-to-me recipe was going to “work.”
Plus I spent an inordinate amount of time posing a doll and bicycle with a stalk of Brussels sprouts, which made everything a little more rushed in the end.
The actual cooking process was painless and quick. In a mere 15 minutes I was ready to go, casserole in hand. My biggest fear? That when I took the lid off to reveal a puff of warm, fragrant steam, everyone was going to sniff, grimace, and take ten steps back.
- 3/4 pound fresh chestnuts
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 pounds brussels sprouts, trimmed and cut in half
- Salt and freshly ground black pepper
- 1/2 cup cider vinegar
- 1/4 cup sugar
- 1/4 cup Homemade Giblet Stock, or low-sodium chicken stock, skimmed of fat
Heat oven to 400 degrees. Using a paring knife or a chestnut knife, cut a large X into the shell of each chestnut on one side. Arrange on a baking pan in a single layer, cut side up. Roast until flesh is tender, 20 to 25 minutes. Remove from oven. Immediately remove and discard shells, keeping chestnuts whole if possible. Set chestnuts aside.
Melt butter and oil in a large saute pan set over medium-high heat. Add brussels sprouts season with salt and pepper. Cook, stirring occasionally, until golden, 16 to 18 minutes.
Add roasted chestnuts. Cook, gently stirring occasionally, until brussels sprouts are tender and spotted deep brown, 20 to 25 minutes.
Add vinegar, sugar, and turkey stock. Cook, stirring occasionally, until liquid has been reduced to a syrup, 4 to 5 minutes. Transfer to a serving dish, and serve.
Roasted Brussel Sprouts with Chestnuts
Brussel sprouts are quite possibly the most divisive vegetable that makes it to the dining table on Christmas Day. Personally, I’m a huge fan of sprouts and they’re often one of the highlights of my Christmas dinner. Laura, on the other hand, think they’re an abomination.
This is perfect for me because it means it’s one less person to fight over them! That said, I thought I’d try and help Laura see the light and embrace the mighty brussel sprout. In order for her to even consider trying them, they had to be as far away from the traditional soggy, boiled slop that put her off in the first place.
This is where this recipe is perfect, and if you’re someone who doesn’t really enjoy brussel sprouts then I’d highly recommend you at least give this a try. First of all, roasting the sprouts as opposed to boiling them will really change their flavour and texture. On top of that, the addition of the roasted chestnuts and pistachio nuts gives them a distinctly nutty flavour that perfectly compliments the flavour of the sprouts.
Take a leap of faith and embrace the brussel sprout! Even Laura manages to have a few spoonfuls of them now.
Before I get into the specifics of the recipe, I just want to give a little advice on how to prepare the chestnuts – this will be particularly useful if you’ve never cooked them before. Basically, you’ll need to peel the hard outer shells, but this is practically impossible unless they’re softened up. To soften them up you’ll need to score a cross into the top of each one with a sharp knife (as shown below). Now preheat an oven to 400 degrees Fahrenheit / 200 Celsius and add the chestnuts to the oven in a pan with around half a cup of cold water for 10 minutes. When you get the chestnuts out, they’ll have softened up and you can peel away the outer shells – just make sure you don’t let them cool.
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Brussels Sprouts with Chestnuts
Score the flat side of each chestnut with an X. Place the chestnuts into a large pot filled with water and bring to a boil. Cook for 10 minutes, then remove chestnuts from the pot. Allow to cool slightly, then peel outer shell and brown skin. Return chestnuts to the pot and continue to boil over medium heat until tender, 20 to 25 minutes. Drain and set aside.
Meanwhile, bring another large pot of lightly salted water to a boil. Add the Brussels sprouts, and cook uncovered until tender, 7 to 10 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and set aside.
Heat the butter in a skillet over medium heat. Stir in the shallots cook and stir until the shallots has softened and turned translucent, about 5 minutes. Stir in the chestnuts and Brussels sprouts. Season with salt, pepper, and nutmeg. Continue cooking and stirring until heated through, about 5 minutes.
- 6 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 lb. (0.4 kg) Brussels sprouts, bottom trimmed and quartered
- 1/2 teaspoon chicken bouillon powder, norr® Granulated Bouillon Chicken
- 1/2 teaspoon salt or to taste
- Mince the garlic and set aside.
- Heat up a skillet (cast-iron preferred) with the oil on medium-high heat. Add the minced garlic and saute until they turn crispy and brown. Make sure you don't burn the garlic.
- Drain the garlic and oil IMMEDIATELY through a strainer. Separate the crispy garlic and the garlic-infused oil.
- Add the oil back into the skillet on high heat. When the skillet is very hot, add the brussel sprouts and quickly saute. Toss back and forth with a spatula. The outer leaves of the brussels sprouts should turn dark and crispy.
- Add the crispy garlic, chicken bouillon powder and salt. Stir to combine well with the brussels sprouts. Turn off the heat and serve immediately.