Brussels Sprouts and Chestnuts
This is my mum’s recipe and it’s a perfect way to freshen up that staple of Christmas dinners, the humble sprout. A bit of Madeira wine and butter really bring out the richness of the chestnuts.
- Recipe serves10
- Preparation Time10 min
- Cooking Time8 min
Ingredients
- 1kg frozen sprouts (pre-boiled, if fresh)
- 55g butter
- 100g chestnuts from a jar
- 1 Knorr Chicken Stock Pot
- A splash of Madeira wine
Method
- Melt half the butter in a pan, and add the chestnuts and Knorr Stock Pot. Add a splash of Madeira.
- Continue to fry until the chestnuts look glazed (tossing the food in the butter to give a glossy finish).
- Using a separate pan, fry the sprouts in the remaining butter for 5–6 minutes.
- When they’re done add both chestnuts and sprouts to a bowl and serve. Simple and delicious.
- Healthy Tips: Why not try boiling the sprouts until cooked and tossing with the glazed chestnuts? Also, try fresh orange juice instead of Madeira wine.
- Fresh sprouts keep best in the fridge! For lots more hints and tips to help you make the most of your food, visit www.lovefoodhatewaste.com
