Brussels Sprouts with Chestnuts

Serves 4-6

350g (12oz) Fresh Chestnuts
700g (1½lb) Brussels Sprouts, trimmed
25g (1oz) Butter
Salt and Pepper

Pre-heat oven to 200°C; 400°F: Gas 6.
Trim the stems of the sprouts and deeply score with a cross.
Using the point of a sharp knife, make a small cut on the flat side of each chestnut.
Bake their skins for 20 minutes.
Allow to cool slighlty, then peel removing both the outer and inner shells.
Place the Brussels sprouts in boiling water and cook for 8-10 minutes, until just tender (or longer if preferred).
Drain.
Return to the saucepan, with the chestnuts and butter, over a high heat, toss until the butter is melted, season to taste.
Serve immediately.
An ideal accompaniment to Christmas dinner.

VegetableRecipes

Brussels Sprouts with Chestnuts

Vegetable
Recipes