Tuesday, January 25, 2011

Brussels Sprouts with Bacon and Chestnuts

I said earlier that chestnuts were unreasonably good- I wanted to make something else with them. I bought them for Christmas and let them languish in the fridge for an extended period. I recommend against this; they got quite dry and difficult to peel.

I expect that almonds would be an acceptable substitute. They'd be sweet and crunchy instead of sweet and creamy, but we can't have everything. Bacon could be omitted, if you are not the sort of vegan who eats bacon. Serves 2.

Cut crosses in the shells of 8 chestnuts (or all of the chestnuts you have, because honestly, this is the only way to prepare them) and roast them at 350 degrees for 40 minutes. Let cool, and then remove the shell and inner skin. Slice into 1/4 inch thick slices.

Cut 1 slice bacon into tiny bits and fry it until crisp. Remove the tough ends and outer leaves from 16 odd Brussels sprouts. Slice them in half.

Fry the Brussels sprouts and chestnuts in the reserved bacon fat over medium high heat for 3 minutes. (You may want to add a little bit of water to the pan and let it cook until it evaporates). Add the bacon and cook for another minute.


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