- Serves: 4
- Cook Time: 15 minutes
- Prep Time: 10 minutes
- Effort: easy
- 30 brussels sprouts
- 2 tbsp goose or duck fat
- 6 rashers of streaky bacon, chunkily chopped
- 1 large parsnip, peeled and cut into 1cm dice
- 1 large carrot, peeled and cut into matchsticks
- 1 clove garlic, roughly chopped
- 8 roasted chestnuts, (vacuum packed are good)
1. Bring a large pan of water to the boil whilst you remove the outer leaves from the sprouts. Keep a little stalk intact, or else the sprout will fall apart whilst cooking. Get ready a large bowl of iced water.
2. Add salt to the boiling water and then the sprouts. Boil for about 4-5 minutes or until the sprouts are just tender when pierced with a fork. Drain and plunge them into the iced water to stop them cooking. When cool, drain and cut the larger sprouts in half. The small one can be kept whole. Set aside until needed.
3. Put the fat in a wok or deep, large frying pan and place over a medium-high heat. When the fat is hot, add the bacon to the pan and cook for 2 minutes, then add the parsnip. Cook for 5-7 minutes until the parsnip turns golden brown, then stir in the carrot and garlic and cook for a further 5 minutes until the vegetables are tender.
4. Keep the chestnuts whole or break them up a bit, before adding to the saucepan, along with the sprouts. Toss until heated through, add seasoning to taste and serve straight away. Serve with pork chops or roast pheasant breasts.
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