Although I liked the idea of combining sprouts and chestnuts, I was only lukewarm on some of the other details of the recipe, so I made a few changes based on what appealed to me and what I had on hand. Instead of using three different types of fat (olive oil, butter, and walnut oil) -- all added at different points during cooking -- I just used a single Tbsp. of bacon grease. And since I was a little low on red wine vinegar, I used a touch of balsamic vinegar as well. Other than that, I stuck to the recipe though. And everyone seemed to like the results!
Vinegar-Glazed Brussels Sprouts with Chestnuts
Slightly adapted from Dish of the Day by Kate McMillan
Ingredients
- 1 Tbsp. bacon grease
- 450g Brussels sprouts, trimmed
- 1/4 tsp. coarse sea salt
- 1 c. chicken stock
- 90g chesnuts, chopped
- 1 Tbsp. brown sugar
- 1 1/2 Tbsp. red wine vinegar
- 1/2 Tbsp. balsamic vinegar
Directions
- Heat bacon grease over medium heat.
- Add sprouts, sprinkle with salt, and cook, stirring occasionally, until sprouts have browned a bit (~4 minutes).
- Add chicken stock and chestnuts, bring to a boil, reduce heat to medium-low, and cook, partially covered, until sprouts are tender (~20 minutes).
- Add sugar and vinegar along with a little water if the pan seems dry and cook until the liquid has reduced and sprouts are well-coated (2-3 minutes).
- Season to taste with salt and pepper and serve.
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