Pan-fried leeks with sprouts, whole chestnuts and sage

Bring out the natural nutty flavour of sprouts with whole chestnuts, leeks and earthy sage.

Serves: 8

Preparation time:  5 minutes

Cooking time:  12 minutes

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You will need

  • 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
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Recipe Information

Step by step guide to making Pan-fried leeks with sprouts, whole chestnuts and sage

  1. 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.
  2. Add the leeks and the shredded sage to your frying pan and fry over a low heat for 5-10 minutes or until the leeks are tender.
  3. 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.
  4. Add the sprouts and chestnuts to the pan, turn the heat to medium and fry for 2-3 minutes until they turn golden.
  5. Season well and serve garnished with the remaining sage leaves.

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Nutritional information for Pan-fried leeks with sprouts, whole chestnuts and sage

Nutritional information for Pan-fried leeks with sprouts, whole chestnuts and sage

Nutrition type per serving
Calories 81 kcal
Total Fat 4.5g
Saturated Fat 2.1g
Salt 0.05g
Sugar 3.5g

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