Best 11 Brussels Sprouts With Chestnuts Recipes

BRUSSEL SPROUTS WITH CHESTNUTS

Steps:

• Wash the sprouts in water. Drain, rinse, and discard any damaged leaves. Bring a large pan of water to the boil, add the sprouts and blanch for 3-4 minutes.
• Melt the butter in a pan over a medium heat.
• Add the sprouts and chestnuts and toss for a few minutes until heated through. Season well, then serve

BRUSSELS SPROUTS WITH CHESTNUTS

Steps:

• Bring butter, salt, pepper, and 1 cup water to a boil over high heat in a deep 12-inch heavy skillet, then add Brussels sprouts and simmer, partially covered, stirring occasionally, until crisp-tender, 6 to 8 minutes. Remove lid and boil over moderately high heat until water is evaporated and sprouts are lightly browned, 3 to 4 minutes. Add cream and remaining 1/4 cup water and bring to a boil, stirring. Add chestnuts, then reduce heat and simmer, stirring occasionally, until heated through, about 2 minutes.

BRUSSELS SPROUTS WITH CHESTNUTS

Steps:

• Score the flat side of each chestnut with an X. Place the chestnuts into a large pot filled with water and bring to a boil. Cook for 10 minutes, then remove chestnuts from the pot. Allow to cool slightly, then peel outer shell and brown skin. Return chestnuts to the pot and continue to boil over medium heat until tender, 20 to 25 minutes. Drain and set aside.
• Meanwhile, bring another large pot of lightly salted water to a boil. Add the Brussels sprouts, and cook uncovered until tender, 7 to 10 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and set aside.
• Heat the butter in a skillet over medium heat. Stir in the shallots; cook and stir until the shallots has softened and turned translucent, about 5 minutes. Stir in the chestnuts and Brussels sprouts. Season with salt, pepper, and nutmeg. Continue cooking and stirring until heated through, about 5 minutes.

BRUSSELS SPROUTS WITH BACON, CHESTNUTS, AND CREAM

Steps:

• Heat a large, heavy-bottomed skillet over medium heat. Cut the pancetta into ½-inch dice; dice the onions. Add the pancetta, onion, and 1 tablespoon olive oil to the pan and cook until brown, 5-8 minutes. Trim and halve the Brussels sprouts.
• Smash the garlic cloves, then chop finely. Move the pancetta and onion to the sides of the pan. Add the remaining olive oil and the Brussels sprouts, cut-side down, to the center of the pan. Then add 1 tablespoon butter.
• Season evenly with salt and pepper.
• Add the chestnuts, olives, and garlic, and stir. Cook, stirring occasionally, until golden brown, 6-7 minutes.
• Add the remaining butter, cream, and water. Add the sage and thyme (optional). Reduce the heat and simmer until the Brussels sprouts are tender and the liquid has thickened, 10-15 minutes. Serve hot.

BRUSSELS SPROUTS WITH BACON & CHESTNUTS

Steps:

• Bring a large pan of salted water to the boil, then tip in 1 ¼ kg trimmed Brussels sprouts. Once back to the boil, cook for 5 mins. Drain, run under the cold tap until cold, then drain again.
• Heat a large frying pan, add 6 rashers smoked streaky bacon, cut into bite-sized pieces, and gently fry for 10 mins until crisp and golden.
• Tip out of the pan, leaving the fat behind, then add 200g chestnuts and fry over a high heat for about 5 mins until tinged. Tip out of the pan.
• Add the Brussels sprouts to the pan with a splash of water, then cover and finish cooking over a medium heat for about 5 mins, stirring now and again, until just tender.
• Uncover, turn up the heat, then add most of the 50g butter and sauté the sprouts for 2 mins more.
• Tip in the bacon and chestnuts, season generously with salt and pepper, then serve with the last knob of butter on top.

BLANCHED BRUSSELS SPROUTS WITH CHESTNUTS

Steps:

• Use a paring knife to cut an X in the flat side of each chestnut shell. Toss into a pot of boiling water and cook for 10 minutes. Peel away the outer shell and brown skin. Return the peeled chestnuts to the pot of water and boil until tender, about 25 minutes.
• Blanch the Brussels sprouts in boiling salted water for about 8 minutes or until they are just tender. Take care not to over cook. Drain the Brussels sprouts well and cut in half lengthwise. Melt butter in a skillet and saute the shallots. Add the chestnuts and Brussels sprouts, toss to coat with the butter. Season with salt, pepper and nutmeg. Cook for 5 minutes until heated through

BRUSSELS SPROUTS WITH WATER CHESTNUTS

Steps:

• Remove any loose leaves and trim stem ends of brussels sprouts. Cut an "x" in the core end of each with a sharp knife. , Place sprouts in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender., In a large skillet, melt butter. Add the water chestnuts, salt, pepper and nutmeg; heat through. Stir in brussels sprouts.

BRUSSELS SPROUTS WITH CHESTNUTS & SAGE

Steps:

• 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.

BRUSSELS SPROUTS WITH CHESTNUTS

Steps:

• Prepare the sprouts by trimming the outer leaves and cutting a cross in the stem. Heat the butter in a heavy frying pan and add the chestnuts.
• Pour in the stock, cover, and simmer slowly for 20 minutes or until tender. Add the sprouts and add more stock if necessary, barely to cover.
• Replace the lid and cook for five to 10 minutes or until tender. Correct seasoning and serve.

BRUSSELS SPROUTS AND CHESTNUTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Trim each sprout by cutting a little piece off the bottom. With a small paring knife, make an X in the top of the sprout. Repeat with all sprouts and place in steamer over 2 inches of boiling water. Steam the sprouts covered for about 10 minutes or until tender.
• Remove sprouts from pot and allow to cool. Cut each sprout in half and place in a casserole dish. Layer the chestnuts on top of the sprouts. Place the oranges on top of the chestnuts. If using whole roasted chestnuts, follow instructions in step 4
• Add the broth and pour over all ingredients. Drizzle the casserole with oil. Grind in pepper and salt. Bake for 15 minutes or until oranges are soft.
• To roast whole chestnuts: Mark an X on the rounded side of each chestnut with a pairing knife. Place all the chestnuts on a baking sheet, and roast in the oven for about 30 minutes or until soft. Let cool. Peel, trying to keep the chestnuts as whole as possible.

BRUSSELS SPROUTS WITH CHESTNUTS

Steps:

• Trim the outer leaves from the Brussels sprouts and cut a cross in each stem.
• Heat the butter in a heavy saucepan and add the chestnuts. Pour in the chicken stock, cover and simmer slowly for 20 minutes or until tender. Add the Brussels sprouts and add more stock if necessary just to cover.
• Replace the lid and cook for five minutes, or until tender. Correct the seasoning and serve.