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cheesy brussel sprouts with chesnuts & bacon
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Cheesy Creamed Brussel Sprouts With Chestnuts & Bacon

These cheesy creamed brussel sprouts are rich, creamy & full of crispy bacon & chestnuts. Wave goodbye to boring boiled sprouts this Christmas!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Side Dish, Sides
Cuisine: English
Servings: 4 People
Author: Ben Racey

Equipment

  • Food Processor With Slicing Attachment
  • Large Saucepan
  • Microplane/Grater

Ingredients

  • 500 g Brussel Sprouts
  • 100 g Cooked Chestnuts
  • 1 tbsp Vegetable Oil
  • 8 Rashers Streaky Bacon Smoked Or Unsmoked - Cut Into Lardons
  • 20 g Butter
  • 250 ml Double Cream
  • 200 ml Chicken Stock
  • 50 g Parmesan

Instructions

  • Trim the bottom off each brussel sprout then remove any loose, outer leaves.
  • Thinly slice the sprouts either with a sharp knife or with a food processor & a slicing attachment then set aside.
  • Roughly chop the chestnuts then set aside for later.
  • Next, place a large saucepan over a medium heat & pour in the tablespoon of veg oil.
  • Once the oil's hot, add in the bacon & cook until crispy, stirring frequently. This will take around 5 minutes.
  • Remove the cooked bacon from the pan & transfer to a bowl.
    Leave the bacon fat in the pan!
  • Next, add the sprouts & butter into the pan, season with salt and pepper then cook for 2-3 minutes, until the sprouts have started to soften.
  • Pour in the double cream & chicken stock then bring to a simmer.
  • Cook, stirring occasionally until the sauce has reduced by half then add in the crispy bacon & roughly chopped chestnuts.
    The cream will take roughly 4-5 minutes to reduce.
  • Cook for another 2 minutes then remove the pan from the heat.
  • Grate in ⅔ of the parmesan then stir to melt. Taste the sprouts, to check the seasoning (adding more if necessary) then spoon the sprouts into a dish.
  • Grate the remaining parmesan over the top then serve immediately.

Notes

1. Cooking On An Aga - Cook the bacon & sprouts on the boiling plate.
2. Stock - The chicken stock should be hot before being added to the sprouts. Vegetable stock will also work.
3. Bacon - Either smoked or unsmoked streaky bacon will work for this recipe.
4. Chestnuts - Make sure to use pre cooked chestnuts!