Brussel Sprouts Glazed with Chestnuts and Cranberries
In this recipe the brussel sprouts are complemented by a combination of flavours and colours. By partially precooking and refreshing the sprouts , you help to retain their greenness and flavour. They can be prepared to this stage 1-2 days in advance and stored in a sealed container in the refrigerator.
Portions: 12 Portions
Preparation: 5 minutes
Cooking: 10 minutes
Ingredients
Ingredients
- 1.2 kg small brussel sprouts, bottoms trimmed (larger ones well need a cross cut into the base)
- 200g chestnuts
- 50g butter
- 2 1/2 tbsp caster sugar
- 100ml reduced vegetable stock
- 100g cranberries
Method
- To Prepare: Cook the brussel sprouts for 3 minutes in a saucepan of boiling water, so that they are partially cooked. Drain and refresh them in plenty of ice cold water, set aside or refigerate until ready to cook.
- To Glaze: Melt the butter in a frying pan, add the sugar, stock, chestnuts and brussel sprouts. Cook over a rapid heat, tossing the sprouts and chestnuts regularly, so that they are tender and the stock reduced (around 3 minutes). Stir in the cranberries and cook for a further 2-3 minutes. Serve.