I tried this recipe last year and it is a real winner especially if you have someone who doesn't like Brussels, although I must admit it has to be eaten straight after cooking as I found it didn't keep well for a left-over dinner.
If you know anyone who’s yet to be convinced by Brussels sprouts, put them out of their misery and cook this dish for them. It’s so undeniably magnificent that it will convert them in a second.Rate this recipe:
- 10 mins
- 30 mins
- Serves 6 as a side dish, 2 for supper
- 25g unsalted butter, softened
- 600g waxy potatoes, such as ‘Belle de Fontenay’ or ‘Duke of York’
- 300ml double cream
- 2 large garlic cloves, peeled and crushed or grated
- Sea salt and freshly ground black pepper
- 250g fresh chestnuts (or use vacuum-packed chestnuts)
- 500g Brussels sprouts
- Sea salt
- Knob of butter
- 2 tbsp double cream
- 4–6 thick streaky bacon rashers
Roast the chestnuts well ahead: make a little cut in each one (to prevent explosions)
and dry-fry them in a heavy-based frying pan over a medium-high heat for about
10–15 minutes (or, better still, toast them on a shovel in an open fire).
Turn them frequently until they are cooked through and probably a little charred.
Let the chestnuts cool, then peel away both the shell and the thin brown inner skin.
Chop or crumble them up and they’re ready to go.
Just before serving, add the Brussels sprouts to a saucepan of well-salted water and
simmer for around 6–8 minutes, depending on their size, until just tender.
Drain well, then pure with the butter and double cream in a food processor, or using a
hand-held stick blender.
You’re after creaminess, but the texture doesn’t have to be totally smooth.
Cut each bacon rasher into bite-sized pieces and fry them in a dry pan until crispy.
Add the chestnuts to the creamed sprouts and heat through gently but thoroughly.
Spoon the mixture into a warmed serving dish and sprinkle over the crispy bacon bits. Serve immediately.
All of the leafy brassicas will happily partner the chestnuts, cream and bacon.
... and the garlic?
Where do the waxy potatoes get used in this recipe?
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