Roasted Brussels Sprouts with Chestnuts in Maple Syrup Glaze Recipe
How To Cook Sprouts With Chestnuts - How To Cook. Add the sliced chestnuts to. Fry the pancetta until crisp, then remove from the pan and set aside.
Roasted Brussels Sprouts with Chestnuts in Maple Syrup Glaze Recipe
Heat 1 tbsp of the oil in a frying pan. Bring a large pan of salted water to the boil, then tip in the trimmed brussels sprouts. Meanwhile, bring a large pan of water to the boil, with a couple of pinches of salt to season. Add the sprouts and pancetta back to the pan and warm through to serve. Fry the pancetta until crisp, then remove from the pan and set aside. Add small pearl onions & chestnuts. 1 first prepare the sprouts and cook them in a pan of boiling water for about 5 minutes. Blanch the brussels sprouts and pan roast the bacon. Add the chestnuts and sugar, tossing in the pan, then add the stock and reduce by half. Do not burn or char.
Once back to the boil, cook for 5 mins. Drain on kitchen paper and sprinkle with sea salt. Use the shredder attachment on your food processor and then add the sprouts to a frying pan where you've been cooking off bacon chunks and chopped chestnuts. To prepare raw chestnuts, store them in the refrigerator in a paper or perforated plastic bag for up to 4 days. Tilt pan back & forth to make sure onions & chestnuts are all covered with the fat & slowly cook until all are browned on all sides. No longer we don't want soggy sprouts here. Remove from the heat and stir in the chestnuts. Once back to the boil, cook for 5 mins. Add the sprouts and pancetta back to the pan and warm through to serve. Add the chestnuts and sugar, tossing in the pan, then add the stock and reduce by half. Make a large, huge saucepan halfway with oil and high temperature until the temperature wants to read 190°c or a portion of bread tones in the oil in 15 seconds.
