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Brussels Sprouts with Chestnuts & Bacon Lardon

Tuesday, 30 December 2008

Another must-have Christmas dish - brussels sprouts. I used to hate brussels sprouts because of its bitterness and somewhat weird texture. As I grow older, I learnt how to appreciate it. I cooked this dish with pancetta a few years ago, but this year I couldnt find any, so I used bacon lardon instead. The saltiness of bacon lardon/ pancetta and the sweetness of chestnuts somehow masked the bitterness of the brussels sprouts. It's very flavourful and these 3 ingredients go really well together.
Brussels Sprouts with Chestnuts & Bacon Lardon

  • 500g Brussels Sprouts – bottom sliced
  • 120g Bacon Lardon/ Pancetta cubes
  • 1 pack Roasted & Peeled Chestnuts (about 100g) - break into pieces
  • 1 cup Chicken/ vegetable stock (unsalted)
  • 1 pinch Sugar
  • Black pepper

  • Heat non-stick pan over medium heat.
  • Add bacon lardon/ pancetta cubes to the pan and cook until crisp and golden-brown.
  • Add chestnuts and stir until chestnuts are warm.
  • Add Brussels sprouts and stock.
  • Cover with lid and simmer until sprouts are tender (~10-15mins).
  • Season with pepper.
  • I was too lazy to peel and roast chestnuts so I bought ready roasted peeled chestnuts.

2 oink oinks...:

Cakespy said...

Wonderful--brussels sprouts are one of my FAVORITE foods!

pigpigscorner said...

Thanks for visiting! Not a big fan of brussels sprouts but I like them this way.

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