Monday: Brussel sprouts with turnip, carrot, bacon, and chestnuts

Another recipe idea  from Using the Plot, I adapted it "a bit" by using turnips (which we had in the fridge) instead of parsnips (which we would have had to buy and which I'm a bit ambivalent about anyway).

Basic idea: brown some lardons in a big pan; add diced turnip and let it caramelize a bit and soften some; add carrot cut into matchsticks, and some minced garlic and cook another minute or so; add crumbled roasted chestnuts, some butter, and halved brussel sprouts (blanched and shocked first); grind in some pepper, adjust seasonings, and let it warm through before serving.

To go with this we had some thin pork chops that I did in the grill pan. These were mostly superfluous, as I think we would have both been perfectly happy eating a full plate of the sprouts.

Of course we had a green salad.