Directions. Watch how to make this recipe. Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain. Meanwhile, heat the oil in a heavy large skillet …
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Heat the ghee in an oven safe skillet and add the Brussels Sprouts and garlic. Sauté until the sprouts are tender but not soft. Add the cream mixture and toss to combine. (You may need to add 2 tablespoons of …
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In a deep heavy saute pan, sauté pancetta on medium-low heat until fat melts and pancetta becomes golden, about 5 minutes. Add olive oil and garlic and sauté until golden. Add shredded brussels sprouts, salt and pepper to taste and sauté on medium-high heat for about 5 to 7 minutes until tender crisp. Makes about 7 cups.
Peel outer shell and brown skin off cooled chestnuts. Return chestnuts to the pot and boil again over medium heat until tender, 20 to 25 minutes. Drain and set aside. At the same time, bring another large pot of lightly salted water to a boil. Add Brussels sprouts and cook, uncovered, until tender, 7 to 10 minutes.
Add the onion and chestnuts and fry for 8-10 minutes, or until the onion has softened. Stir in the cooked pancetta. Drain the sprouts well, then stir them into the pancetta, chestnut and onion mixture. Season, to taste, with salt and freshly ground black pepper. Serve piping hot alongside roast turkey with all the trimmings.
Place onto a baking pan (I used a tart dish) and toss the pancetta over the top. Place the dish into the preheated oven, and set a time for 10 minutes. After 10 minutes, stir the sprouts and pancetta or shake the dish well, and return to the oven for another 10 minutes.