I made your Brussels sprouts receipe and it was a hit with all 14 of my guests and Christmas last year even people who don't like Brussels said I've converted them. So thankyou such a great recipe 👌
Thanks for getting me ready for a successful Christmas dinner. I do the sprouts/bacon frequently but the parsnips will put it over the edge this year! Thank you, Happy Holidays Scott!
You are clearly fantastic! Those hands and tattoos have the ability to make such a marvelous dish! Truly fantastic! You must have quite the story! I will be making my parsnips like this tonight for Thanksgiving! I was looking for something perfect and I just found it! Thank you so much!
I have one problem with your videos. Every time I watch one it makes me very hungry .lol. great videos for Xmas . Looking forward to the stuffing one .
cheers Mark.im gonna be the size of a house come the new year. never mind mate.stuffing video tomorrow. then a lie down in a dark room somewhere. all the best. Scott
I don't think I've drooled that much before while watching a cooking video. I only recently cooked parsnips for the first time. American markets don't stock them often, but they're fantastic and I've been looking for new recipes now that I've got a good source. The chestnut bacon sprout dish is radically different than anything us Yanks turn out. I'm pretty damn excited you made this one. I tried your potatoes in goose fat trick and it was magical. Bravo on a great video, yet again.
I don't even think I knew what a parsnip was, have never had chestnuts, and don't know if I like Brussels Sprouts but I would so eat anything you cook Scott. Looks great.
I tihnk you have put a very British twist on American Thanksgiving recipes there, particularly with the honey. I grew brussels sprouts for the first time ever, and I have my fingers crossed that they are going to be ready for Christmas. I also grew Golden Wonder potatoes as they have a reputation for being the best roasters. I've tried them and the rumour is true. They are neither prolific nor large, but the taste is like eating a roasted pillow dripping in goose fat. Definitely one to try out if you haven't already.
Hey ya I will take a bite that looks great , I cant wait to try the parsnips and honey I am a bit squeamish on the Brussels sprout's though ha, ha, ha,.
Looks tasty. The issue I always have is jumbling it all together, and getting the timing right. Is there any dish that you could prepare in advance to aid with it all
Damn man, you make it look so easy. Gonna have to try those parsnips.. the last ones I cooked weren't super great.. but it was the first time haha so many mistakes that I made.
Well okay then. I was already planning on sprouts with bacon, but I happen to have a package of chestnuts in the house. Guess I'll up my game. :-) And parsnips . . . well, now you're talking our talk. One of our favorites but I've never tried roasting them with honey. My husband likes to slice them and fry them until they're crisp, do the same with a small kielbasa, and use them on pizza!
Scott, What was the reason for cutting the cross in the end of the sprouts? I've never heard of the this Granny's Cross thing. Most of the Brussels Sprouts that I get are large enough that I halve or quarter them just to get them cooked decently.
Hey there,beef would not really work for this,how about pancetta,or for a twist chorizo or some cubes of a good smoked ham,if that fails,omit the bacon and just have the sprouts and chestnuts,or maybe add a few baby onions as-well,hope this helps.Scott
TheCatAteMyShoe Careful with the chorizo, very different flavors you're dealing with! It's the smoke/salt your seem to be looking for in this dish. Look to other choices. Maybe added salt with a bit of smoked meat of another variety. I don't recommend herring or other fish but if you can find smoked Naval Beef from Canada you may have a winner.
Sprouts is a quality product it may not appeal to many folk but i like it ..as for parsnip you can eat the core .. you waste more of the product by prep'ing it like that you should make them into towers , .. , and parsnip will over cook if you leave it unchecked ,
Nice mate, Goose fat, bacon, butter........No other way to pimp those veggies mate. Even the little ones will love it. Awesome. Imagine the bubble with a poached egg on top the next day........F#"K a Duck, side of butchers banger, mushrooms and two rashers of bacon....Boxing day, bring it on. Keep em coming lad. Moose Out
I like the combination of flavours but you used faaaaar too much butter and fat, really! I can understand lightly frying the sprouts in a little butter to add flavour but when I saw the bacon swimming in all that butter I felt physically sick. Surely bacon releases enough fat on its own? And then you added even more butter over the mixture at the end. Why? I feel as though the entire dish just tastes of .. butter.. which is a shame to overpower all the other lovely flavours. Don't waste your time next time - just take 500grams of butter and eat it with a spoon.
Many compliments on the Brussel sprouts. Thanks!
I made your Brussels sprouts receipe and it was a hit with all 14 of my guests and Christmas last year even people who don't like Brussels said I've converted them. So thankyou such a great recipe 👌
I love the bacon, sprouts and parsnips mmmmm
Excellent! I think we'll use these recipes for our Christmas dinner.
beautiful - simple and original - the man is the best
We Love Brusssel sprouts here. These look ans sound wonderful. wonderful wonderful. I Love your videos.
Scott, what a great cook you are!!!...looks delicious... tomorrow I am making the parsnips, for sure...delicious...!!!! Thank you so much!!!👍🤩😋
This looks amazing! I subscribed.
I will be definitely having my try at making this! those parsnips look delicious!!
I am definitely going to try the parsnips. YUMMMMM
Thanks. Merry Christmas!!!
Thanks for getting me ready for a successful Christmas dinner. I do the sprouts/bacon frequently but the parsnips will put it over the edge this year! Thank you, Happy Holidays Scott!
Got my parsnip seeds ready to go. Sprouts in a couple months.
Can't wait for November.
Thanks Scott
Your channel is one of the best.
You are clearly fantastic! Those hands and tattoos have the ability to make such a marvelous dish! Truly fantastic! You must have quite the story! I will be making my parsnips like this tonight for Thanksgiving! I was looking for something perfect and I just found it! Thank you so much!
"Want some?" - Of course - if only you could send it through! Looks absolutely wonderful,
amd I will try this soon.....and yes - BUTTER!
I have one problem with your videos. Every time I watch one it makes me very hungry .lol. great videos for Xmas . Looking forward to the stuffing one .
cheers Mark.im gonna be the size of a house come the new year. never mind mate.stuffing video tomorrow. then a lie down in a dark room somewhere. all the best. Scott
Thankyou I ill cook these lovely vegatables on Xmas day x
I am totally doing this… I love parsnips !
I don't think I've drooled that much before while watching a cooking video. I only recently cooked parsnips for the first time. American markets don't stock them often, but they're fantastic and I've been looking for new recipes now that I've got a good source. The chestnut bacon sprout dish is radically different than anything us Yanks turn out. I'm pretty damn excited you made this one. I tried your potatoes in goose fat trick and it was magical. Bravo on a great video, yet again.
Actually made the parsnips on Christmas Day, they were great.
Why do I watch your videos when I'm hungry?! Good work, man. Just discovered your channel and am going through them all!
looks epic mate, as usual!
I don't even think I knew what a parsnip was, have never had chestnuts, and don't know if I like Brussels Sprouts but I would so eat anything you cook Scott. Looks great.
Love the new Intro...... Nice to meat you too...
Subscribed. I'll do this today!
I tihnk you have put a very British twist on American Thanksgiving recipes there, particularly with the honey. I grew brussels sprouts for the first time ever, and I have my fingers crossed that they are going to be ready for Christmas. I also grew Golden Wonder potatoes as they have a reputation for being the best roasters. I've tried them and the rumour is true. They are neither prolific nor large, but the taste is like eating a roasted pillow dripping in goose fat. Definitely one to try out if you haven't already.
I did 'Jamie's Christmas' last year. This year it's 'Scott's Christmas'. Get a DVD out, great work
sounds like a plan Stu . cheers. Scott
I would love a dinner party round yours,wonderfull video...btw we grow oyr own parsnips carnt beat it..!!
When you are done take all the leftovers and make a layered pie with gravy and use a bread stuffing crust. It is glorious.
I like the sound of that mark.
Omg...I'm so hungry now...you're killing me smalls!
much nicer if you steam your veg and no unhealthy salt needed , love your videos , ty
Hey ya I will take a bite that looks great , I cant wait to try the parsnips and honey I am a bit squeamish on the Brussels sprout's though ha, ha, ha,.
Looks tasty. The issue I always have is jumbling it all together, and getting the timing right. Is there any dish that you could prepare in advance to aid with it all
"if you don't like brussel sprouts, your wrong." my thoughts as well!
Would it work with olive oil?
Damn man, you make it look so easy. Gonna have to try those parsnips.. the last ones I cooked weren't super great.. but it was the first time haha so many mistakes that I made.
Hey Scott, if you don't mind can you share how you got into the butchering business?
Subscribed mate , after seeing those perfect parsnips
Well okay then. I was already planning on sprouts with bacon, but I happen to have a package of chestnuts in the house. Guess I'll up my game. :-) And parsnips . . . well, now you're talking our talk. One of our favorites but I've never tried roasting them with honey. My husband likes to slice them and fry them until they're crisp, do the same with a small kielbasa, and use them on pizza!
give them a go Ruth you will not be disappointed . many thanks. Scott
i gained 5 lbs watching this video LOL i want to eat my CPU screen great video im gonna try both at Christmas time Scott
Scott,
What was the reason for cutting the cross in the end of the sprouts? I've never heard of the this Granny's Cross thing. Most of the Brussels Sprouts that I get are large enough that I halve or quarter them just to get them cooked decently.
Large. Sprouts cook evenly with a cross in the bottom
@@kathleenbuxton6944 Totally pointless
what time is dinner - I won't be late
not a fan of parsnips but damn they look good
This sounds delicious! I'm not a fan of bacon, so do you think beef would work?
Hey there,beef would not really work for this,how about pancetta,or for a twist chorizo or some cubes of a good smoked ham,if that fails,omit the bacon and just have the sprouts and chestnuts,or maybe add a few baby onions as-well,hope this helps.Scott
Actually, that does help! I'm going to try it with the chorizo.
TheCatAteMyShoe Careful with the chorizo, very different flavors you're dealing with! It's the smoke/salt your seem to be looking for in this dish. Look to other choices. Maybe added salt with a bit of smoked meat of another variety. I don't recommend herring or other fish but if you can find smoked Naval Beef from Canada you may have a winner.
Ostrich would work, or human
Best example of these Parsnips and sprouts I've seen. But who has a massive lid for a pan like that...show off.
Are you supposed to peel parsnips or cook them without peeling..?
Nick F peal
they say never peel a parsnip lots of goodness in the skin and tastes lovely roasted
Uprated. Glorious! GOOOOOOSE FAT! GOLD!!
Sprouts is a quality product it may not appeal to many folk but i like it ..as for parsnip you can eat the core .. you waste more of the product by prep'ing it like that you should make them into towers , .. , and parsnip will over cook if you leave it unchecked ,
One day they will make a computer that will allow the down load of what is being viewed. Not a copy of text and moving pictures.
These comments are all from years ago. Are you still in business ? Thank you.
Ha, if you don't like Brussels sprouts, you're wrong.
Just spent $32 for 23 oz. of goose fat thanks to you.
Nice mate, Goose fat, bacon, butter........No other way to pimp those veggies mate. Even the little ones will love it. Awesome. Imagine the bubble with a poached egg on top the next day........F#"K a Duck, side of butchers banger, mushrooms and two rashers of bacon....Boxing day, bring it on. Keep em coming lad. Moose Out
Parsnips wouldn’t last with me I’d scoff them straight away.
Why salt your veg 🤔
What do you meanCross the tin Chestnuts on the back 🤔
Why do very few people cut the horrible stalky bit off their Parsnips? Thats AWFUL when you bite into it covered in gravy so you cant see it 😕🤷🏼♂️
I bet those parsnips are good enough to make you want to slap you momma ......
I like the combination of flavours but you used faaaaar too much butter and fat, really! I can understand lightly frying the sprouts in a little butter to add flavour but when I saw the bacon swimming in all that butter I felt physically sick. Surely bacon releases enough fat on its own? And then you added even more butter over the mixture at the end. Why? I feel as though the entire dish just tastes of .. butter.. which is a shame to overpower all the other lovely flavours. Don't waste your time next time - just take 500grams of butter and eat it with a spoon.
I don't think you needed that extra butter at the end. You only get one body per lifetime.
Watching you scrape that metal spoon across the surface of your pan makes me cringe.
really. you need to get out more.dont take life to seriously mate cheers. scott