Brussels with chestnuts & sage
This simple festive side dish jazzes up the humble sprout, it makes a great get-ahead dish to save you time on Christmas Day
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 35 mins
Cook 10 mins
- Boil a pan of water, add the sprouts and blanch for 6 mins. Drain and cool quickly under the cold tap or in iced water. To get ahead, pack into a plastic food bag and chill overnight.
- On the day, heat the goose fat in a large wok and add the sage and chestnuts. Cook for a few mins over the heat, add the sprouts, season and stir-fry until piping hot.
PER SERVING
153 kcalories, protein 5.0g, carbohydrate 13.0g, fat 9.0 g, saturated fat 2.0g, fibre 6.0g, sugar 5.0g, salt 0.0 g
Recipe from Good Food magazine, January 2012.
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http://www.bbcgoodfood.com/recipes/1837648/
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Ingredients
- 1kg Brussels sprouts , trimmed
- 4 tbsp goose fat
- a few sage sprigs, shredded
- 200g pack whole, cooked and peeled chestnuts
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 35 mins
Cook 10 mins
Ingredients
- 1kg Brussels sprouts , trimmed
- 4 tbsp goose fat
- a few sage sprigs, shredded
- 200g pack whole, cooked and peeled chestnuts
PER SERVING
153 kcalories, protein 5.0g, carbohydrate 13.0g, fat 9.0 g, saturated fat 2.0g, fibre 6.0g, sugar 5.0g, salt 0.0 g
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