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Description
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.
Ingredients
US|METRIC
8 SERVINGS
- 1 kg sprouts (frozen, pre-boiled, if fresh)
- 55 grams butter
- 100 grams chestnuts (from a jar)
- 1 Knorr Chicken Stock Pot
- madeira wine (A splash of)
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Directions
- Melt half the butter in a pan, and add the chestnuts and Knorr Stock Pot. Add a splash of Madeira.
- Continue to fry until the chestnuts look glazed (tossing the food in the butter to give a glossy finish).
- Using a separate pan, fry the sprouts in the remaining butter for 5-6 minutes.
- When they’re done add both chestnuts and sprouts to a bowl and serve. Simple and delicious.
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