Brussels Sprouts with Chestnuts

Uploaded by KnorrRecipes on 15.12.2010

Brussels Sprouts with Chestnuts
This is
my mum's recipe
and it's a perfect way
to freshen up that staple
of Christmas dinners,
the humble sprout.
A bit of Madeira wine
and butter really brings out
the richness of the chestnuts.
1. Melt half the butter in a pan,
and add the chestnuts
and Knorr Stock Pot.
Add a splash of Madeira.
2. Continue to fry
until the chestnuts look glazed
(tossing the food in the butter to give a glossy finish).
3. Using a separate pan,
fry the sprouts
in the remaining butter
for 5-6 minutes.
4. When they're done
add both chestnuts
and sprouts to a bowl and serve.
Simple and delicious.

Savoy Cabbage with Bacon, Carrots and Celeriac
This might be a little more complicated
than some of my other Christmas recipes,
but trust me, it's worth it.
I love Savoy cabbage...
I don't know if you could class it
as super-healthy with the cream added,
but it's sinfully good.
1. Add the goose fat or oil
to a pan over a medium heat.
2. Add the bacon, carrots and celeriac,
and stir whilst cooking for 5-6 minutes,
cooking slowly to render
the fat from the bacon.
Once the bacon has some colour to it,
add the cabbage, mix well
and cook for a further 2-3 minutes
until the cabbage has started to wilt
(cooking leafy green vegetables until the leaves start to droop).
3. Add the Knorr Chicken Stock Pot
and the cream.
Cook until it reduces down for 5-6 minutes.
4.Spoon into a bowl and serve.