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Brussels with chestnuts & sage

This simple festive side dish jazzes up the humble sprout, it makes a great get-ahead dish to save you time on Christmas Day

  • Prep: 35 mins
    Cook: 10 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 153
  • Carbohydrates 13
  • Saturated Fat 2
  • Sugar 5
  • Protein 5
  • Fat 9
  • Fibre 6
  • Salt 0

Nutrition per serving

  • Calories 153
  • Carbohydrates 13
  • Saturated Fat 2
  • Sugar 5
  • Protein 5
  • Fat 9
  • Fibre 6
  • Salt 0

Ingredients

  • 1kg Brussels sprouts, trimmed
  • 4 tbsp goose fat
  • a few sage sprigs, shredded
  • 200g pack whole, cooked and peeled chestnuts

Method

  1. Boil a pan of water, add the sprouts and blanch for 6 mins. Drain and cool quickly under the cold tap or in iced water. To get ahead, pack into a plastic food bag and chill overnight.

  2. On the day, heat the goose fat in a large wok and add the sage and chestnuts. Cook for a few mins over the heat, add the sprouts, season and stir-fry until piping hot.

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