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Margot Henderson’s braised Brussels sprouts with chestnuts
Serves 4-6 Sauces and accompaniments
Ingredients
- 1kg Brussels sprouts
- 2tbsp goose fat
- 150g pancetta, cut into small pieces
- 6 shallots, quartered lengthways
- 3 garlic cloves, sliced
- 2 medium carrots, sliced in half, then cut into half-moon pieces
- 200g chestnuts, roasted and peeled, or vacuum-packed
- 1-2 splashes white wine
- 100ml chicken stock
Method
Trim the ends and the outer leaves of each sprout, then roughly cut into quarters (or halves, if small). Wash and leave to drain.
Heat the goose fat in a pan. Add the pancetta and shallots, allow to colour, then add the garlic and carrots and cook over a medium heat, stirring occasionally. After 5 minutes, add the sprouts, chestnuts and white wine. Simmer until the wine has reduced a little, then add the chicken stock and continue to cook until the vegetables are cooked to your liking.
Season with salt and black pepper before serving.
This recipe was taken from the Christmas 2021 issue of Food and Travel. To subscribe, click here.
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