Brussels Sprouts with Pancetta and Chestnuts - Gordon Ramsay



Mustard-Glazed Brussels Sprouts with Chestnuts

Oct 3, 2013
mustard glazed brussels sprouts with chestnuts
Con Poulos; Food styling by Vivian Lui; Prop styling by Paige Hicks

A sweet-and-tangy mustard glaze gives a big flavor boost to an often unfairly maligned vegetable — Brussels sprouts.

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Cal/Serv:
Yields:
Prep Time: 0 hours 25
Total Time: 0 hours 25
Ingredients
4 tbsp. olive oil
Brussels sprouts
kosher salt
Pepper
apricot jam
3 tbsp. white wine vinegar
1 tbsp. whole-grain mustard
clove garlic
1/2 c. jarred chestnuts
Directions
  1. Bring 1/2 cup water and 2 tablespoons oil to a simmer in a large skillet. Add the brussels sprouts, season with 1/2 teaspoon salt, and cook, covered, stirring occasionally, for 5 minutes. Transfer to a large bowl.
  2. Meanwhile, in a small bowl, whisk together the jam, vinegar, mustard, and 1/2 teaspoon pepper.
  3. Uncover, increase the heat to medium-high, and cook until the water evaporates, about 2 minutes. drizzle the remaining 2 tablespoons oil over the sprouts, add the garlic, and cook, tossing occasionally, until the brussels sprouts are golden brown and tender, 2 to 3 minutes.
  4. Add the jam mixture and the chestnuts and cook for 1 minute.





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Date: 12.12.2018, 07:38 / Views: 75442