Brussels sprouts with chestnut bacon butter

Recipe uploaded by

Cathryn Evans

2 ratings

Recipe by Cathryn Evans

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1. Fry bacon in a hot pan without any oil for 10 mins until crisp. Add chestnuts and fry until they are beginning to colour and coated in the fat. Pour away excess fat, then tip bacon and chestnuts into a bowl to cool. Beat butter to soften with a spatula, then stir in the bacon and chestnuts. Season with black pepper, then store in fridge. This can be made up to 3 days ahead or frozen for 1 month. Defrost in fridge overnight.
2. To serve, place sprouts in a microwaveable bowl, pour in 100ml water, cover with cling film and pierce a few times. Microwave on High (850W) for 16-18 mins, stirring twice during cooking, or cook in a pan of boiling water for 5 mins. Drain and tip into a warm serving dish, then dot the butter over to melt. Toss through and serve.

Per serving

241 kcalories, protein 7g, carbohydrate 10g, fat 20 g, saturated fat 11g, fibre 6g, salt 0.72 g

Latest comments and suggestions

• Iain'sMummy

  17 December 2007

  Iain'sMummy rated and commented on this recipe

  

  I made this last year, along with the carmalised carrots and have been asked to repeat the same menu this year - enough said!

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• Clare cooks

  01 January 2008

  Clare cooks commented on this recipe

  What a fantastic recipe for sprouts! A real hit with my family - i wont be waiting for Xmas to cook this again.

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• Victoria

  09 January 2008

  Victoria rated and commented on this recipe

  

  This will definitely be on the table next Christmas!! I was really pleased with the result and prepared and froze it in advance so it saved work in Christmas week.

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Ingredients

• 6 rashers streaky bacon , cut into pieces
• 100g vac-pack chestnuts , chopped
• 140g butter , at room temperature
• 1kg small Brussels sprouts , trimmed of outer leaves

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Difficulty and servings

Serves 8

Easily doubled

Preperation and cooking times

Prep 20 mins

Cook 30 mins

Only butter can be frozen

Ingredients

• 6 rashers streaky bacon , cut into pieces
• 100g vac-pack chestnuts , chopped
• 140g butter , at room temperature
• 1kg small Brussels sprouts , trimmed of outer leaves

Per serving

241 kcalories, protein 7g, carbohydrate 10g, fat 20 g, saturated fat 11g, fibre 6g, salt 0.72 g

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