Ingredients:
3 cups of medium brussel sprounts, washed, trimmed and optionally halved.
2 medium parsnips – peeled and diced.
1.5 -2 cups of cooked and peeled chestnuts
1 table spoon of herb du provence
1 tsp of dried coriander seeds
1 table spoon of fresh thyme
1/2 cup of smoked bacon allumette. (cut into matchstick sized slices)- optional
2 table spoons of olive oil
1/4 tsp of salt
large pinch of pepper.
1 clove of garlic, peeled, chopped and mashed with a pinch of salt
1 table spoon of df butter – room temp
1 – 2 cups of water
Steps:
Preheat the oven to 180F – 200F
Mash the df butter with the garlic
In a medium saucepan cook the brussel sprouts in an inch of water. With a lid on for 2 – 3 minutes
Strain and dry
Put the brussel sprouts and garlic butter into an oven proof dish with the parsnips, salt, pepper, olive oil, and herbs / spices.
Place into the warm oven and cook for 25 minutes
Remove from the oven, add the chestnuts and bacon (the bacon is optional) and return to the oven for another 10 – 15 minutes
Serve
