Photo: Natalie Boog
- 600g brussels sprouts, one layer peeled off and root end scored
- 100g butter
- 100g bacon, diced
- Sea salt
- Freshly ground white pepper
- 200g chestnuts, roasted and peeled
I learnt this method of cooking brussels sprouts from famed chef Michel Roux. Adding chestnuts and bacon turns it into a great side dish or a garnish for pork, game or poultry.
Boil sprouts in salted water for five minutes and refresh in iced water. Melt butter in a pan over a low heat. Add sprouts and bacon and season. Fry gently in the butter for 10 minutes. Add chestnuts and fry a further five minutes until lightly golden.
- Main Ingredients - Pork
- Cuisine - French