Photo: Dasha, CC BY 2.0 · source
Dish · From Bladwijzer
Brussels sprouts with water chestnuts and bacon
- Makes: 4 people
- Time: 30 min (with cooked water chestnuts)
- From: Water chestnut
Ingredients
- the cooked, shelled kernels of ± 30 water chestnuts (± 200 g)
- 600 g Brussels sprouts
- 100 g bacon lardons
- 1 shallot
- 20 g butter
- salt, pepper and a little nutmeg
Method
- Trim the sprouts, halve the largest ones and cook them in salted water for 5 minutes. Drain well.
- Fry the lardons without extra fat in a large frying pan until crisp. Add the finely chopped shallot and the butter and fry for 2 minutes.
- Add the sprouts and water chestnuts and fry for 5 to 8 minutes over a medium heat until the sprouts are browned in places and the water chestnuts are hot. Stir now and then.
- Season with pepper, nutmeg and, if needed, a little salt: the bacon is already salty. Lovely with game, poultry or a stew.
Storing: 2 days covered in the fridge; reheat in a frying pan.