From Bistro: Great
French Food, David Bransgrove, New Holland Publishers, 2011.
Another recipe for Brussels sprouts found so another one to
try. It had to be modified for it was a French recipe and they always seem to
have some meaty element to them. This one had bacon strips in it. I just left
them out, using olive oil for the frying and a little extra salt to gain that
saltiness that the bacon would have given.
The sprouts were boiled in salted water until tender. While
they were cooking chopped shallots and garlic were fried in olive oil and butter until soft. Cooked
chestnuts were added to these with some sliced sage leaves. When they were
heated through, the sprouts were added and mixed with the other ingredients.
Seasonings were added and they were ready.
It would have been better to have roasted the chestnuts as
the recipe stated but the chestnuts had already been cooked in water. They thus
became more of a chestnut paste as they were fried. It all tasted quite good
though—and I always enjoy Brussels sprouts.
Taste: ✔✔✔
Ease of
cooking: ✔✔✔✔
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