Pan-fried Leeks with Sprouts, Whole Chestnuts & Sage
From Sainsbury'sBring out the natural nutty flavour of sprouts with whole chestnuts, leeks and earthy sage.
Serves: 8
Preparation time: 5 Minutes
Cooking time: 12 Minutes
Ingredients:
25g unsalted butter
1 tablespoon olive oil
10g fresh sage leaves, shredded, reserving 4 whole leaves to garnish
500g leeks, sliced thickly on the diagonal
240g Brussels sprouts, trimmed
200g chestnuts, peeled and cooked
Freshly ground black pepper
1 tablespoon olive oil
10g fresh sage leaves, shredded, reserving 4 whole leaves to garnish
500g leeks, sliced thickly on the diagonal
240g Brussels sprouts, trimmed
200g chestnuts, peeled and cooked
Freshly ground black pepper
Method:
Heat the butter and olive oil in a large, heavy-based frying pan. Fry the whole sage leaves for 30 seconds, drain and set aside. Add the leeks and the shredded sage to your frying pan and fry over a low heat for 5-10 minutes or until tender.
Meanwhile, bring a pan of water to the boil, add the sprouts and cook for 2-3 minutes until just tender (they should still feel quite firm). Drain and run under a cold tap until cool, then halve.
Add the sprouts and chestnuts to the pan, turn the heat to medium and fry for 2-3 minutes until they turn golden. Season well and serve garnished with the remaining sage leaves.
