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
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
Win an Induction Hob from Argos
Barbecue recipes: burgers, kebabs and the rest
31 Jul 2014 22:46
29 Jul 2014 10:29
|Food and travel||
Short break ideas
13 Jul 2014 08:31
29 Jul 2014 04:09
|Can Anyone Help?||
01 Aug 2014 12:52
17 Jul 2014 16:38
1lb loaf tin liners.
29 Jul 2014 18:15
03 Jul 2014 09:37