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Pan-fried chestnuts and Brussels sprouts with bacon bits for Christmas

Pan-fried chestnuts and Brussels sprouts with bacon bits for Christmas

A cozy Christmas side dish that brings comfort to every bite — tender Brussels sprouts and buttery chestnuts pan-fried with smoky bacon and sweet shallots. Finished with a splash of white wine, this rustic holiday favourite strikes the perfect balance between hearty, crisp, and aromatic. A simple yet irresistible addition to your Christmas table.

Prep Icon
Prep
25 min
Bake
40 min
Total
65 min
Serving Icon
Serving
8 people
Recipe Type
Starter
Recipe Main Image

Ingredients

400g chestnuts
400g Brussels sprouts
2 shallots
5cl white wine
5g butter
200g bacon bits
Black pepper

Instructions

  1. In a saucepan, boil a large amount of water. Blanch the Brussels sprouts for 5 min.
  2. Remove the sprouts and change the water. Cook the sprouts for 15 minutes in simmering water with 1 tbsp of baking soda.
  3. Remove the chestnut husks if necessary. Heat a large pot.
  4. Add a knob of butter. Add the chestnuts. Add water until it is half full. Cover. Cook for10 minutes. Remove chestnuts.
  5. Clean the pot. Finely chop up the shallots.
  6. Heat the pot and add the bacon bits. Brown for 5 minutes. Bacon must not be overcooked.
  7. Add the chestnuts and Brussels sprouts. Mix well.
  8. Add pepper and deglaze with white wine. Cook for 5 minutes over medium heat, stirring regularly. The Brussels sprouts and the chestnuts must not stick to the pan.
  9. Keep warm or serve immediately

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