Per serving:
- Calories: 212
- Protein: 8g
- Total fat: 14g
- Saturates: 4g
- Carbs: 11g
- Total sugars: 5g
- Fibre: 6g
Pan-fried sprouts with Cavolo Nero and Chestnut crumbs
Stir-frying the veg adds an extra touch of freshness to help cut through rich Christmas lunch. Add chopped walnuts instead of lardons if cooking for vegetarians, or extra nutty crunch.
We've jazzed up our Brussel sprouts recipe for your festive dinner table this Christmas Day!
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Yields:
8 serving(s)
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Cal/Serv:
212
Ingredients
- 500 g Brussel sprouts
- 200 g cavolo nero, roughly chopped
- 150 g smoked bacon lardons
- 180 g pack chestnuts
- 50 g toasted chopped hazelnuts
- 1 Tbsp. oil
- 25 g butter
Directions
- Step 1Cook sprouts in a large pan of boiling water for 3min to blanch, adding the cavolo nero for the last minute, then drain and plunge into cold water to cool. Drain well and dry on kitchen paper. Cut any large sprouts in half.
- Step 2Meanwhile, in a large, deep frying pan fry lardons for a few minutes until beginning to turn golden. Add the chestnuts and hazelnuts and fry for a few more min. Remove to a plate and set aside.
- Step 3When ready to serve, heat the oil and butter in the pan and stir fry the sprouts and cavolo nero for 5-10 min until golden (you may need to do this in batches). Season well, stir through half of the bacon chestnut mix to heat through, transfer to a serving dish and sprinkle with the remaining mix.
GH Tip:
Try this with kalettes or sprout top instead of cavolo nero.
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