Brussels Sprout and Chestnut Colcannon Recipe

Brussels Sprout and Chestnut Colcannon Recipe

75 ml/5 tbsp sunflower oil
2 onions, chopped
225 g/8 oz small fresh or frozen

Brussels sprouts, cooked and cooled
225 g/8 oz chestnuts, cooked, peeled and cooled, or canned chestnuts, drained
1 eating (dessert) apple, sliced

50 g/2 oz/0.5 cup peanuts
Salt and freshly ground black pepper

Pinch of mace or nutmeg
Plain yoghurt (optional)

Method:

Heat the oil in a large frying pan (skillet) and stir-fry the onions for 2 minutes until soft but not brown. Add the Brussels sprouts, chestnuts, apple and peanuts. Toss together and fry (saute) for 5 minutes until golden. Season to taste with salt, pepper and mace or nutmeg and serve immediately on individual plates. Drizzle a little yoghurt over each portion, if like, before serving.