Recipe Brussel Sprouts And Chestnuts
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Heat the butter in a skillet over medium heat.
Recipe brussel sprouts and chestnuts. Cook for 5 minutes. Drain the sprouts well then stir them. Add the sprouts and the chestnuts and sprinkle with garlic powder.
Stir in the shallots. Add cream and remaining 1 4 cup water and bring to a boil stirring. Heat and mix the oils in a skillet.
Then reduce the heat slightly and cook for about 8 minutes stirring them around until the shallots or onion and brussels sprouts are golden and cooked through. Cook and stir until the shallots has softened and turned translucent about 5 minutes. Bring a large pan of water to the boil add the sprouts and blanch for 3 4 minutes.
Remove lid and boil over moderately high heat until water is evaporated and sprouts are lightly browned 3 to 4 minutes. Place the halved sprouts onto the tray drizzle with the olive oil season with salt or herbamare and pepper thentoss well to ensure everything is thoroughly coated and evenly spread acrossthe tray. Stirring occasionally over medium heat until the sprouts and chestnuts are cooked.
Drain and leave to cool for a few minutes. Add the onion and chestnuts and fry for 8 10 minutes or until the onion has softened. Season well then serve.
Add the sprouts and chestnuts and toss for a few minutes until heated through. Pre heat the oven to 400 f gas mark 6 200 c 180 cfan assisted and line a large baking tray with parchmentpaper or a silicone baking mat. Heat the remaining butter in the same pan.
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