Food and Travel Magazine | Braised Brussels sprouts with chestnuts

Food and Travel Magazine | Braised Brussels sprouts with chestnuts

foodandtravel.com

Braised Brussels sprouts with chestnuts, to serve alongside Margot Henderson’s stuffed roast turkey

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Ingredients

  • 1kg Brussels sprouts
  • 2tbsp goose fat
  • 150g pancetta, cut into small pieces
  • 6 shallots, quartered lengthways
  • 3 garlic cloves, sliced
  • 2 medium carrots, sliced in half, then cut into half-moon pieces
  • 200g chestnuts, roasted and peeled, or vacuum-packed
  • 1-2 splashes white wine
  • 100ml chicken stock

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