BRUSSELS SPROUTS WITH CHESTNUTS, PANCETTA AND PARSLEY
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 25m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Slice the bottoms off each of the Brussels sprouts, cutting a cross onto the base as you go. Place the Brussels sprouts into a large saucepan of salted boiling water. Cook the Brussels sprouts for 5 minutes, or until they are tender but still retain a bit of bite.
- Remove the pan from the heat and drain the excess water from the Brussels sprouts.
- Heat the oil in a large clean saucepan. Add the pancetta cubes to the pan and cook until they are crisp and golden-brown in color, but not cooked to the point of having dried out.
- Add the butter and the chestnuts to the pancetta saucepan and with a wooden spoon or spatula, press down on them to break them up into pieces. Once the chestnuts have been warmed through, turn the heat up and add the Marsala to the pan. Cook until the mixture has reduced and thickened slightly.
- Add the sprouts and half the parsley to the saucepan and mix well. Season the Brussels sprouts with freshly ground black pepper.
- To serve, place the Brussels sprouts onto a warmed serving plate and sprinkle the remaining chopped parsley over the top.
SPROUTS WITH CHESTNUTS & CRISP PANCETTA
If you struggle to get the family to eat their sprouts, try adding some chestnuts and pancetta to make an irresistible side dish
Provided by Good Food team
Categories Buffet, Side dish
Time 30m
Number Of Ingredients 5
Steps:
- Boil the sprouts for 3 mins until starting to soften slightly, then drain. Fry the pancetta until crisp, then remove from the pan and set aside. Add the chestnuts and sugar, tossing in the pan, then add the stock and reduce by half. Add the sprouts and pancetta back to the pan and warm through to serve.
Nutrition Facts : Calories 134 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.97 milligram of sodium
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
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
A holiday tradition at my house.
Provided by Tallgirl6234
Categories Side Dish Vegetables Brussels Sprouts
Time 1h
Yield 8
Number Of Ingredients 6
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
SAUTEED BRUSSELS SPROUTS WITH PANCETTA AND CHESTNUTS
Provided by Molly O'Neill
Categories weekday, side dish
Time 25m
Yield Four servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Add the brussels sprouts and blanch for 5 minutes. Drain well and cut sprouts in half. Set aside. Meanwhile, place the chicken broth in a small saucepan over medium heat. Reduce to 1/4 cup, about 8 minutes. Set aside.
- Heat a large skillet over medium heat, add the pancetta and saute until browned, about 5 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Add the onions and cook for 30 seconds. Stir in the brussels sprouts and chestnuts and cook until sprouts are tender, about 3 minutes. Stir in the chicken broth, salt, pepper and parsley. Divide among 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 5 grams, Carbohydrate 41 grams, Fat 8 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 532 milligrams, Sugar 9 grams, TransFat 0 grams
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