Brussels Sprouts With Chestnut

 


  • 4 tablespoons of olive oil
  • 2 tablespoons of butter
  • 1 onion (chopped)
  • 2 cloves of garlic (chopped into rice grains)
  • 200 g chestnuts (boiled)
  • 500 g Brussels sprouts (cleaned, washed, drained)
  • 3 tablespoons of  bulgur
  • 1.5 cups of chicken stock
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
For service;
  • Dill (chopped)
First, add the olive oil and butter to the pan.
When the oil starts to heat up, add chopped onion and garlic chopped into rice grains and fry them.
When the roasting process is finished, add boiled chestnuts, Brussels sprouts, bulgur and mix for 1-2 more turns.
Next, flavor and mix with chicken broth, salt and pepper, then close the lid of the pot.
Cook on medium heat for 15 minutes.
After cooking, take it off the stove and let it rest.
Afterwards, take it to your serving plate and serve it by sprinkling dill as desired.


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