Sautéed Brussels Sprouts with Chestnuts
No frazzled nerves here, trying to peel, or more irritatingly, remove the skins from the zillion crevices in chestnuts. Just a pack of cooked and peeled chestnuts, which makes it all very laid-back.
|275g baby Brussels sprouts|
|200g frozen peeled chestnuts, defrosted (or vac-packed)|
|8 shallots or 1 small onion|
|Need help with conversions?|
|A large frying pan|
First, put 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 if you have one).
Now heat the butter in a large frying pan, and when it is foaming, add the shallots or onion and fry for 2 minutes over medium heat until golden. Next, add the Brussels sprouts and season well with salt and pepper.
Then reduce the heat slightly and cook for about 8 minutes, stirring them around, until the shallots or onion and Brussels sprouts are golden and cooked through.
Lastly, add the chestnuts to the pan and cook for a further 3–4 minutes until the chestnuts are hot, then pile everything into a warm serving dish.
Return to Homepage
Have you looked at the Delia Online Cookery School
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
Go fresh with Tefal Fresh Express!
Take our survey and you could win £1,500
25 May 2013 16:27
Introducing - Tracy!
23 May 2013 08:09
25 May 2013 10:42
|Food and travel||
25 May 2013 16:36
22 May 2013 17:16
|Can Anyone Help?||
24 May 2013 19:31
You cannot be serious
21 May 2013 07:12
21 May 2013 11:48
Chelsea Flower Show
24 May 2013 07:42