Fine Vegetable Cuisine

Creamy Brussels Sprouts and Chestnuts

4.666665
Average: 4.7 (3 votes)
(3 votes)
Creamy Brussels Sprouts and Chestnuts
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Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
653
calories
Calories

Healthy, because

Even smarter

Nutritional values

The brussels sprouts can stimulate our digestion through the bitter substances they contain by producing more enzymes in the liver and bile. In addition, these substances can soothe an upset stomach.

If you need to prepare the creamy brussels sprouts and chestnuts a little faster, you can also use vacuum-packed chestnuts to prepare the creamy brussels sprouts and chestnuts vegetables. Serve with the winter vegetables cooked brown rice.

1 serving contains
(Percentage of daily recommendation)
Calorie653 cal.(31 %)
Protein19 g(19 %)
Fat28 g(24 %)
Carbohydrates80 g(53 %)
Sugar added0 g(0 %)
Roughage23.9 g(80 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.7 μg(4 %)
Vitamin E2.7 mg(23 %)
Vitamin K383.7 μg(640 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.8 mg(73 %)
Niacin6.7 mg(56 %)
Vitamin B₆1.5 mg(107 %)
Folate354 μg(118 %)
Pantothenic acid1.1 mg(18 %)
Biotin7.2 μg(16 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C323 mg(340 %)
Potassium2,399 mg(60 %)
Calcium243 mg(24 %)
Magnesium136 mg(45 %)
Iron4.4 mg(29 %)
Iodine10 μg(5 %)
Zinc2.5 mg(31 %)
Saturated fatty acids15.3 g
Uric acid178 mg
Cholesterol63 mg
Complete sugar32 g

Ingredients

for
4
Ingredients
600 grams Chestnuts
1 kilogram Brussels sprouts
salt
freshly ground peppers
For the cream sauce
1 small onion
30 grams butter
30 grams Pastry flour
100 milliliters Broth
200 milliliters milk
200 milliliters Whipped cream (at least 30% Fetteghalt)
Nutmeg
How healthy are the main ingredients?
Brussels sproutsChestnutWhipped creamsaltonionNutmeg

Preparation steps

1.

Boil the chestnuts in salted water for 20 minutes. Preheat the oven to 200°C (approximately 400°F).

2.

Trim the brussels sprouts and remove the stems. Remove the chestnuts from the water, place on a baking sheet lined with parchment paper, and bake in the oven for 10 minutes.

3.

Add the brussels sprouts to the boiling water used to cook the chestnuts. Cook for 10-15 minutes, until soft. Remove the chestnuts from the oven, carefully peel, and place in a bowl. Drain the brussels sprouts and add to the bowl. Keep the bowl warm in a 80°C (approximately 175°F) oven.

4.

For the sauce, peel and halve the onion. Finely dice and sauté in the butter. Add the flour, and stir to combine. Cook briefly, then gradually incorporate the broth and the milk. Stir often to ensure no lumps form. Mix in the cream, bring to a boil, and season to taste. Mix the sauce into the bowl with the vegetables. Mix thoroughly, adjust the seasoning, and serve.