Brussels with Chestnuts & Sage

Print Recipe

Servings:

4

Ingredients

• 450 g Organic Brussels sprouts
• 150 g Precooked Chestnuts – halved
• 6 organic shallots
• 3 Sage Leaves
• Organic Rapeseed Oil
• salt and pepper

Instructions

• Put a medium sized pan of water on to boil, add half a table spoon of sea salt.
• Once boiling add the Brussels sprouts for a minute then drained them into a bowl of ice cold water.
• Heat the rapeseed oil in a large frying pan, cut the shallots into slices and and sauté in the pan until golden with the sage leaves.
• Then add the Brussels sprouts, season the pan with salt and pepper, lowering the heat cook for 6-8 minutes to almost fully cook the sprouts, stirring to prevent catching (add a splash of water if you’re concerned about the shallots burning).
• Then add the chestnuts and continue cooking until the chestnuts are piping hot and serve in a warmed dish.

Notes

Making ahead? The Brussels sprouts can be balanced two days head.

By Francesca Klottrup, Natural Chef Course Leader.

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