• Jacques Brennan

Brussels Sprouts & Chestnut Ragout

Updated: Dec 17, 2020


It is a tradition in our parts of the world to have Bruxelles Sprouts for the Christmas meal. Not sure why, but I really like them, especially with chestnuts.

This is a ragout - French for stew. I guess the real difference is that ragout generally does not have too much liquid in it.

Enough for 8 to 10 as a side dish


1 kilo of Brussels sprouts - prepared ( more on that below )

4 medium carrots - cut into rounds

200g of precooked chestnuts

1 large onion - finely chopped

3 garlic cloves - sliced

1/2 cup of white wine

A little oil for frying

Salt and pepper to taste


The key is ... DO NOT overcook the Brussels Sprouts!

- Trim the bottom of the sprouts and cut them in two

- Soften the onion and garlic, then add the carrots

- Allow them to cook covered for approx. 10 minutes.

- Add the wine, the sprouts and the chestnuts.

- Allow to cook covered for a few minutes then take the cover off and turn up the heat for a minute or two, stirring every so often.

- Brussels sprouts cook rather quickly, you want them just cooked but still bright green.

- Season with a nice pinch of salt and a grind or two of black pepper.

Serve it hot.

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