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
Recipe Information
Step by step guide to making Pan-fried leeks with sprouts, whole chestnuts and sage
- 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.
- 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.
- 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.
- Add the sprouts and chestnuts to the pan, turn the heat to medium and fry for 2-3 minutes until they turn golden.
- Season well and serve garnished with the remaining sage leaves.
Summary of customer ratings and reviews
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 |
This recipe is:
- Vegan
- No gluten products
- No egg products
- Cutting down fat
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