Festive Chestnuts and Sprouts
- 1 ¼ cups Chestnuts (in shells)
- ⅞ cup chicken stock
- 5 cups Brussels sprouts
- 1 pinch salt
- 2 Tbsps butter
- freshly ground Black pepper
How healthy are the main ingredients?Brussels sproutsChestnutsaltsalt
Peel the nuts whilst hot, to ensure removal of the inner brown furry skin, which is bitter.
Make a small cut in the flat side of each chestnut and put into a pan. Cover with cold water and bring to a boil. Remove from the heat and peel the chestnuts, taking a few at a time from the hot water.
Put the peeled chestnuts into a pan with the stock and bring to a boil. Cover and simmer gently for about 12 minutes until tender. Drain and allow to cool slightly. Chop the chestnuts roughly.
Put the Brussels sprouts in a pan and just cover with water. Add the salt, cover and bring to a boil. Simmer for 5-6 minutes until the sprouts are tender. Drain well.
Add the butter, salt, pepper and chestnuts to the Brussels sprouts and stir. Tip into a warm serving dish.