Brussels Sprouts With Bacon Chestnuts And Cream Recipes

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BRUSSELS SPROUTS WITH BACON & CHESTNUTS

A classic Christmas combination - and it counts as two of your 5-a-day

Provided by Good Food team

Categories     Side dish

Time 30m

Number Of Ingredients 4



Brussels sprouts with bacon & chestnuts image

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.

Nutrition Facts : Calories 196 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.61 milligram of sodium

1 ¼kg Brussels sprouts, trimmed (or if buying pre-trimmed, buy 1 kg)
6 rashers smoked streaky bacon, cut into bite-sized pieces (or use more, if you like)
200g vacuum-packed chestnuts
50g butter

BRUSSELS SPROUTS WITH BACON, CHESTNUTS, AND CREAM

At Thanksgiving, I caramelize brussel sprouts which brings out their buttery, mellow flavors. In this recipe, they meld together with bacon or pancetta, cream, onions and olives to make a spectacularly interesting dish.

Provided by Jonathan Waxman

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 15



Brussels Sprouts with Bacon, Chestnuts, and Cream image

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.

8 ounces pancetta, salt cured Italian bacon
1 yellow onion
2 tablespoons olive oil
1 1/2 pounds Brussels sprouts
1 tablespoon unsalted butter
Kosher salt
Freshly ground black pepper
8 ounces jar chestnuts
1 cup pitted green olives, preferably Sicilian
2 cloves garlic
3 tablespoons unsalted butter
1 cup heavy cream
1/4 cup water
4 fresh sage leaves, chopped, optional
1 1/2 teaspoons fresh thyme leaves, chopped, optional

BRUSSELS SPROUTS WITH CHESTNUTS

A holiday tradition at my house.

Provided by Tallgirl6234

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 1h

Yield 8

Number Of Ingredients 6



Brussels Sprouts with Chestnuts image

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.

Nutrition Facts : Calories 183.5 calories, Carbohydrate 32.3 g, Cholesterol 11.4 mg, Fat 5.3 g, Fiber 2.3 g, Protein 3.2 g, SaturatedFat 2.9 g, Sodium 47.5 mg, Sugar 7.7 g

1 pound fresh chestnuts
1 pound Brussels sprouts, halved
3 tablespoons butter
2 shallots, minced
salt and ground black pepper to taste
1 pinch ground nutmeg, or to taste

BRUSSELS SPROUTS WITH CHESTNUTS AND BACON

Categories     Nut     Vegetable     Side     Sauté     Christmas     Thanksgiving     Bacon     Winter     Chestnut     Brussels Sprout     Christmas Eve     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 4



Brussels Sprouts with Chestnuts and Bacon image

Steps:

  • Cook brussels sprouts in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain.
  • Sauté chopped bacon in heavy large skillet over medium-high heat until crisp, about 4 minutes. Using slotted spoon, transfer bacon to paper towels and drain.
  • Heat bacon drippings in skillet over medium-high heat. Add brussels sprouts and chestnuts and sauté until brussels sprouts begin to brown, about 5 minutes. Add 1/2 cup water and cook until brussels sprouts are tender and most of liquid is absorbed but mixture is still moist, about 3 minutes longer. Stir in bacon. Season to taste with salt and pepper and serve.

1 1/2 pounds brussels sprouts, trimmed, halved
6 bacon slices, coarsely chopped
2 1/4 cups peeled roasted chestnuts (about 1 1/4 pounds) or jarred chestnuts (about 12 ounces), halved
1/2 cup water

ROASTED BRUSSELS SPROUTS WITH BACON & CHESTNUTS

Try a new approach to cooking these traditional winter greens. Bake your sprouts with nuts and bacon lardons - great for a roast with all the trimmings.

Provided by Good Food team

Categories     Dinner, Side dish

Time 45m

Number Of Ingredients 4



Roasted Brussels sprouts with bacon & chestnuts image

Steps:

  • Heat oven to 220C/200C fan/gas 7. Bring a large pan of water to the boil, add the sprouts and cook for 5 mins. Drain and refresh in cold water.
  • Toss the sprouts with all the other ingredients in a bowl and season with a pinch of salt and a good grinding of black pepper. Tip onto a large baking tray in a single layer. Put in the oven and roast for 30 mins, tossing halfway through, until the bacon is crispy and the sprouts are golden and tender.

Nutrition Facts : Calories 188 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium

1 ½kg Brussels sprouts, trimmed
200g vacuum-packed chestnuts, roughly chopped in half
200g smoked bacon lardons
1 tsp vegetable oil

BRUSSELS SPROUTS WITH CHESTNUTS

Categories     Dairy     Nut     Vegetable     Side     Thanksgiving     Vegetarian     Quick & Easy     High Fiber     Fall     Chestnut     Brussels Sprout     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7



Brussels Sprouts with Chestnuts image

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.

2 tablespoons unsalted butter
3/4 teaspoon salt
1/2 teaspoon black pepper
1 1/4 cups water
2 lb Brussels sprouts, trimmed and halved lengthwise (8 cups)
1 cup heavy cream
2/3 cup bottled roasted whole chestnuts (4 oz), coarsely crumbled

BRUSSELS SPROUTS WITH CHESTNUTS

Provided by Moira Hodgson

Categories     dinner, side dish

Time 50m

Yield 6 - 8 servings

Number Of Ingredients 5



Brussels Sprouts With Chestnuts image

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.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 2 grams, Carbohydrate 37 grams, Fat 4 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 510 milligrams, Sugar 3 grams, TransFat 0 grams

2 pounds brussels sprouts
1 pound chestnuts, peeled
2 tablespoons unsalted butter
1 to 2 cups chicken stock, preferably homemade
Coarse salt and freshly ground pepper to taste

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