Sprout and chestnut sauté

Sprout and chestnut sauté

By
From
French Lessons
Serves
4
Prep
5 mins
Cooking time
15 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
500g brussels sprouts, quartered
1/2 tablespoon cooking oil
12 chestnuts, peeled and cut into eighths
salt
30g butter
1 tablespoon parsley, chopped
pepper

Method

  1. Bring a large saucepan of salted water to the boil. Blanch the sprouts for 2 minutes then refresh in iced water. Tip into a colander to drain, then dry thoroughly on kitchen paper.
  2. Heat the oil in a heavy-based frying pan over a moderate heat. Add the chestnut pieces and lightly sauté until they start to colour. Season well, add the butter and cook it to a light brown foam. Add the blanched sprouts and sauté, basting frequently, until both sprouts and chestnuts are tender and caramelised a deep golden brown, about 10 minutes. Remove the pan from the heat, add the chopped parsley and toss to combine.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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