It is a tradition in our parts of the world to have Bruxelles Sprouts for the Christmas meal. Not sure why, but I really like them, especially with chestnuts.
This is a ragout – French for stew. I guess the real difference is that ragout generally does not have too much liquid in it.
Enough for 8 to 10 as a side dish
Ingredients 1 kilo of Brussels sprouts – prepared ( more on that below )4 medium carrots – cut into rounds200g of precooked chestnuts1 large onion – finely chopped3 garlic cloves – sliced 1/2 cup of white wineA little oil for fryingSalt and pepper to taste
Method The key is … DO NOT overcook the Brussels Sprouts!- Trim the bottom of the sprouts and cut them in two- Soften the onion and garlic, then add the carrots- Allow them to cook covered for approx. 10 minutes. – Add the wine, the sprouts and the chestnuts.- Allow to cook covered for a few minutes then take the cover off and turn up the heat for a minute or two, stirring every so often.- Brussels sprouts cook rather quickly, you want them just cooked but still bright green.- Season with a nice pinch of salt and a grind or two of black pepper.
Serve it hot.