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Brussels Sprouts with Ginger Wine, Chestnuts, Lemon Thyme & Leafy Clementines

Today at The Market Chef with Ryan Stafford, we’re cooking festive sprouts with a ginger wine glaze, chestnuts, lemon thyme and leafy clementines.

Ingredients

  • 1 handful English Sprouts (per person)
  • 200ml x ginger wine
  • 4-6 whole English chestnuts (cooked and sliced)
  • 2-3 sprigs of sage and thyme (leaves striped from stem)
  • 2x leafy clementines
  • 50g butter
10 mins

Preparation time

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20 mins

total time

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4 people

serving

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method

Step 1
Heat a large sauté pan dry until a light smoke is present at eye level. Place in the chopped sprouts followed by the leaf tops (optional), refrain from moving the pan to ensure a light char/toasting to the sprout for 1-2 minutes
Step 2
Add the chestnuts and butter, followed by pepper and sea salt to season. Add the juice of the clementines followed by the ginger wine, thyme and sage
Step 3
Toss and cover with a lid for a further 2-3 minutes until the liquid has almost evaporated. Remove the lid and glaze by tossing with the last of the liquid
Step 4
Finish with a twist of clementine, the remaining sliced chestnuts and a dash of salt and herbs to taste

Enjoy!

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