Creamy Brussels Sprouts and Chestnuts
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.
(Percentage of daily recommendation)
| Calorie | 653 cal. | (31 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 23.9 g | (80 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 383.7 μg | (640 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 354 μg | (118 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 323 mg | (340 %) | ||
| Potassium | 2,399 mg | (60 %) | ||
| Calcium | 243 mg | (24 %) | ||
| Magnesium | 136 mg | (45 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 15.3 g | |||
| Uric acid | 178 mg | |||
| Cholesterol | 63 mg | |||
| Complete sugar | 32 g |
Ingredients
- 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
Preparation steps
Boil the chestnuts in salted water for 20 minutes. Preheat the oven to 200°C (approximately 400°F).
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.
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.
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.
