Seasonal recipe No 31 – Brussels sprouts with chestnuts, bacon and parsley

Cooking sprouts with chestnuts and bacon makes them seriously irresistible.

Serves 4

Preparation time: less than 30 minutes
Cooking time: 10 to 30 minutes

500g Brussels sprouts
vegetable oil
125g streaky bacon, cut into small pieces
1 tbsp butter
125g vacuum-packed chestnuts, roughly chopped
30ml marsala (optional)
handful fresh parsley, chopped
freshly ground pepper

Trim the ends of the sprouts and put them in a large saucepan of salted boiling water. Cook for about 5 minutes, or until they are tender but still retain a bit of bite. Remove from the heat and drain.

Heat about half a tablespoon of oil in a large pan. Add the bacon and cook until it is crisp and golden-brown. Add the butter and chestnuts. If you’re using the marsala, once the chestnuts have warmed through, turn the heat up and add the marsala. Cook until the mixture has reduced and thickened slightly.

Add the sprouts and half the parsley to the pan and mix well. Season with freshly ground black pepper. Serve with the rest of the parsley sprinkled over the top.

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