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Community The Eater

Hashed Brussels Sprouts with Bacon and Chestnuts

Recipe Provided by: Sheri Castle from Creative Cooking with Sheri Castle

Ingredients

2 pounds small, fresh Brussels sprouts**
8 ounces bacon*, diced
1/2 to 3/4 cup chicken stock
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon sugar (optional)
1 cup roasted chestnuts, chopped (dry pack from a jar is fine)

Procedure
1.Trim the ends of the sprouts and shred them with a knife or with the shredding dish of a food processor. Set aside.
2.Cook the bacon in a large, heavy skillet over medium-high heat until crispy. Remove the bacon to paper towels with a slotted spoon.
3.Add the sprouts to the skillet and stir to coat with the bacon drippings. Drizzle a little of the chicken stock over them, put the lid on, and cook, stirring often, until they soften, about 15 minutes. Add more chicken stock if they get dry. The sprouts should be tender, but not soggy.
4.Season with salt and pepper.
5.Taste and add the sugar if needed.
6.Stir in the chestnuts and bacon.
7.Serve warm.

The Carrboro Farmers Market runs from 9am-Noon every Saturday.