Monday 16 July 2012

Choux de bruxelles à l’auvergnate (Pan-fried Brussels Sprouts with Chestnuts)

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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