Brussels sprouts with bacon and chestnuts
Instructions
Boil a large pot of water.
Make two cuts on cross chestnut husk and boil for twenty minutes.
Meanwhile, Peel the Brussels sprouts through an incision at the base of each one.
Throw in boiling salted water and cook for twenty minutes.
Should be cooked but not Baedekers.
Remove the chestnuts with the skimmer and peel them and remove the inner skins.
You heat the oven to 170 degrees (5 thermostat).
Cut the bacon into small cubes.
Melt 25 g butter in a pan and saute the bacon until it is golden and crispy.
Add peeled chestnuts and leave for two minutes in the butter over low heat.
Remove from heat.
Grease a baking Tin with 10 g of butter.
Drain the Brussels sprouts and put half in the baking dish, cover with Bacon and chestnuts, then with the rest of the Brussels sprouts.
Add salt and pepper and lightly sprinkle of nutmeg.
Pour over the stock, the breadcrumbs and finally the rest of the butter in flakes.
Bake and cook for 15 minutes.
Turn off the oven, then turn on the grill and let it Brown for a few minutes.
Serve immediately.
Ingredients and dosing for 6 persons
- 1000 g of brussels sprouts
- 500 g of chestnuts
- 250 g of bacon
- 60 g of butter
- 8 tablespoons of chicken soup
- 50 g of breadcrumbs
- Nutmeg
- Salt
- Pepper