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Warm Brussel Sprout Salad

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a vegetarian side dish or starter inspired by Nigella's brussel sprout recipe in Feast. I made this for my family this christmas, all of them not too keen on pork or meat in general. Everyone loved it and it really has nothing to do with those smelly, snot green, mushy balls that haunt your childhood memories. On the contrary, it's rather chic and certainly pretty to look at, let alone healthy.

This is a vegetarian side dish or starter inspired by Nigella's brussel sprout recipe in Feast. I made this for my family this christmas, all of them not too keen on pork or meat in general. Everyone loved it and it really has nothing to do with those smelly, snot green, mushy balls that haunt your childhood memories. On the contrary, it's rather chic and certainly pretty to look at, let alone healthy.

Ingredients

Serves: 5 - 6

Metric Cups
  • 800 grams brussels sprouts (fresh)
  • 60 grams unsalted butter
  • 200 grams vacuum-packed chestnuts
  • 1 juice of lemon
  • 4 tablespoons fresh parsley (roughly chopped)
  • salt (to taste)
  • pepper (to taste)
  • 28¼ ounces brussels sprouts (fresh)
  • 2⅛ ounces unsalted butter
  • 7 ounces vacuum-packed chestnuts
  • 1 juice of lemon
  • 4 tablespoons fresh parsley (roughly chopped)
  • salt (to taste)
  • pepper (to taste)

Method

Warm Brussel Sprout Salad is a community recipe submitted by HannaBerlin and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Rinse the brussel sprouts under cold water. Remove the stalk and outer leaves of each sprout. Now use a sharp knive to slice the sprouts thinly. Don't be too meticulous, if the slices are too thick, just halve them.
  • Throw the sliced sprouts into a large pan of boiling water and cook them for a minute - less if you sliced really thinly. Pour them into a sieve and shake to remove any excess water. You can now leave them alone for at least a few hours or even freeze them. If you want to freeze them, I would cook them for maybe 30 seconds or so, not more.
  • If you are ready to serve, melt the butter in a large frying pan on medium heat and crumble in the chestnuts. Let them heat through, add the brussel sprouts, spritz the lemon juice over and toss until everything is lukewarm. Add the parsley and season with salt and pepper.
  • Serve with fresh baguette.

  • Rinse the brussel sprouts under cold water. Remove the stalk and outer leaves of each sprout. Now use a sharp knive to slice the sprouts thinly. Don't be too meticulous, if the slices are too thick, just halve them.
  • Throw the sliced sprouts into a large pan of boiling water and cook them for a minute - less if you sliced really thinly. Pour them into a sieve and shake to remove any excess water. You can now leave them alone for at least a few hours or even freeze them. If you want to freeze them, I would cook them for maybe 30 seconds or so, not more.
  • If you are ready to serve, melt the butter in a large frying pan on medium heat and crumble in the chestnuts. Let them heat through, add the brussel sprouts, spritz the lemon juice over and toss until everything is lukewarm. Add the parsley and season with salt and pepper.
  • Serve with fresh baguette.

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