Food and Travel Magazine | Braised Brussels sprouts with chestnuts
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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