Brussels sprouts with bacon, chestnuts and onion
My mother use to boil brussels sprouts to death. As a result, their acidic aroma permeated every nook and cranny of the house, and I disliked them intensely. At the other end of the scale, they were served undercooked, which was like eating green bullets. Years later, I began to understand brussels sprouts after reading French chef Paul Bocuse's recipe that quickly sautéed the leaves in butter and parsley. Try them with chestnuts and bacon and be converted to this marvellous vegetable. Sorry, Mum.
- Bring a large pot of salted water to a rapid boil, and add the brussels sprouts quarters. Cook for about 3 minutes, then drain and set aside.
- Preheat a frying pan over a high heat, then fry the chopped bacon until crisp.
- Add the finely sliced onion and cook until translucent.
- Add the chestnuts (peeled) and sprouts and sauté until the sprouts take on a little colour and become tender.
- Add the water and continue cooking until it evaporates. Season with salt and pepper, then serve.