Brussels Sprouts with Chestnuts #3 recipe
information
Brussels sprouts and chestnuts are a delicious combination, traditionally served at Christmas to accompany the turkey. Buy Brussels sprouts on the day they are needed if possible, as they will only keep for a day or two before starting to turn yellow even if in the refrigerator. If you have to store them, prepare them for cooking and keep in the fridge in a polythene bag. Peeling the chestnuts is a fiddly job, which can be done in advance. Take care when peeling the hot chestnuts not to bum the tips of your fingers.
ingredients
350 g (12 oz) fresh chestnuts
salt and pepper
700 g (1 1/2 lb) Brussels sprouts, trimmed
25 g (1 oz) butter
salt and pepper
700 g (1 1/2 lb) Brussels sprouts, trimmed
25 g (1 oz) butter
method
1. with the point of a small sharp knife make a small cut on the flat side of each chestnut.
2. Bake the nuts in their skins in the oven at 200°C (400°F) mark 6 for 20 minutes, then peel off the outer shell and the inner skin. (They are easier to peel while hot.)
3. Meanwhile, cook the Brussels sprouts in boiling salted water for 8 - 10 minutes, until just tender. Drain.
4. Over a high heat, toss the chestnuts and Brussels sprouts with the butter and pepper to taste, until the butter is melted. Serve at once.
2. Bake the nuts in their skins in the oven at 200°C (400°F) mark 6 for 20 minutes, then peel off the outer shell and the inner skin. (They are easier to peel while hot.)
3. Meanwhile, cook the Brussels sprouts in boiling salted water for 8 - 10 minutes, until just tender. Drain.
4. Over a high heat, toss the chestnuts and Brussels sprouts with the butter and pepper to taste, until the butter is melted. Serve at once.
serving amount
serves 4 - 6
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
