Gastronomixs

Brussels sprouts and chestnuts

An absolute classic combination! The classic recipe involves simply boiling the Brussels sprouts, but by varying with the technique you can create a delicious and contemporary component. 

Creation by Gijs Kemmeren, Herberg de Kop van ’t Land restaurant, Dordrecht, the Netherlands.

Brussels sprouts and chestnuts

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Ingredients

200

g

Brussels sprouts

75

g

chestnuts

25

g

smoked bacon

20

g

butter

Preparation method

  • Roast the chestnuts in the oven at 200°C for fifteen minutes and then peel them.
  • Remove the outer leaves of the Brussels sprouts and briefly blanch these leaves.
  • Chop the rest of the sprouts in half and remove the hearts.
  • Finely chiffonade the Brussels sprouts. As the hearts have been removed, the sprouts will simply separate.
  • Put a pan on the stove and fry the finely-chopped bacon and add the finely-chopped chestnuts at the end to fry them briefly.
  • Briefly braise the chiffonade of Brussels sprouts in a little butter and water.
  • Combine the Brussels sprouts with the bacon and chestnuts and season with salt and pepper.
  • Serve in the outer leaves of the sprouts.
  • Garnish with grated dried chestnuts or nutmeg.

Serving suggestions

  • As an amuse-bouche.
  • As part of a main course, served in combination with game.

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