Steps: |
| -Preheat the oven to 425 degrees. |
| -Bring water to boil in a gallon stock pot. |
| -Cut a shallow x in the stem end of the brussels sprouts. Discard the outer leaves that fall off. (Learn How) |
| -Blanch the brussels sprouts in the boiling water for 3-4 minutes. The core should still be a little hard. |
| -Remove the brussels to a colander and save the water for the onions. |
| -Blanch the onions (skin on) for 30 seconds and remove them with a slotted spoon. |
| -Slide the skins off of the onions and dry the onions on a towel. |
| -Carefully cut an x into the pointed end (only the skin) of the chestnuts. |
| -Place the chestnuts (single layer) in a pan and roast in the oven for 10-15 minutes until the skin peels back where the x was made. |
| -Let them cool just enough to touch and peel off the skin. Let the chestnuts break up naturally or halve. |
| -Chop the thyme leaves, slice the bacon, and set aside in a small bowls. |
| -Now all of your mise en place is ready to start pan braising. |
| -Heat a large saute pan or Dutch oven to medium-high and add the bacon. |
| -Reduce the heat to medium and and render the bacon while browning. |
| -Once the bacon is crispy, pull it out of the pan and place in a mesh strainer. |
| -Leaving the drippings in the pan, add the pearl onions. |
| -Saute the onions until golden on the outside and then add the brussels sprouts. |
| -Saute the sprouts with the onions for 2 minutes; add the chestnuts. |
| -Add the malt vinegar and thyme to the pan and saute until the vinegar evaporates. (Learn How) |
| -Add 1/2 cup of the stock and saute until the stock evaporates; add another 1/2 cup of stock. |
| -Keep allowing the stock to evaporate and add more. Use additional stock if necessary to cook the brussels sprouts completely. |
| -On the last addition of stock, make sure there is 1/4 cup left to make the sauce for the sprouts. |
| -Once the brussel sprouts are soft, add the butter, bacon and seasonings to taste. |
Pairs With: |
| Roasted Chicken with Garlic and Rosemary |
| Celery Root and Scallion Mashed |
Garnish with parmesan cheese or ricotta salata if desired. |
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