250grBrussels Sproutsshaved in the foodprocessor or thinly sliced
1cloveof garlicfinely diced
1tbspof fennel seeds
butter for baking
50grhazelnutsroasted and chopped
50gramblue cheeseI used Dana Blue
For the chestnut dressing
150grchestnutpureethe unsweetened one, mine contains only water and chestnut
1sprig of thymeleaves only
Cook the farro according to instructions on the package.
Melt the butter in a large frying pan and bake the onion, garlic, the fennelseeds and the shaved sprouts slowly until cooked to your liking. Season with salt and pepper.
Make the chestnut dressing by mixing the puree with the double cream and heat slowly. The chestnut needs some help breaking down, so I used a spoon to press it a bit into the cream and finish with mixing it with a stickblender to get rid of any lumps. You want a smooth cream.
Season to taste with pepper, salt, chili and thyme and serve separately with the salad.
For serving put the farro into two plates, put the sprouts on top and sprinkle with the hazelnuts and blue cheese.