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Brussels sprouts sauté with chestnuts and prosciutto

Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 30 minutes
Energy: 114 kcal / serving

Instructions

  • 1.   Bring a large pot of salted water to a boil. Add the Brussels sprouts and blanch them for 5 minutes. Drain them and let them cool.
    Meanwhile, drain the chestnuts.
    Cut the slices of prosciutto into thin pieces.
    Heat the oil in a large non-stick skillet or wok.
    Reduce the heat, add the Brussels sprouts, chestnuts, and bacon pieces. Season with salt and pepper.
    Cover and cook for 20 minutes over low heat, stirring regularly. At the end of cooking, drizzle with balsamic vinegar. Serve immediately after cooking.

Ingredients for servings

  • 500 g of Brussels sprout
  • 1 cup of chestnut
  • 80 g of cured ham
  • 2 tablespoon of oil
  • 2 tablespoon of balsamic vinegar
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    114 kcal
    6 %
  • Fat
    6,74 g
    10 %
  • of which saturated
    1,36 g
    7 %
  • Carbohydrates
    6,22 g
    2 %
  • of which sugar
    2,96 g
    3 %
  • Protein
    6,82 g
    14 %
  • Fibers
    3,32 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.