Festive Chestnuts and Sprouts

Name: Festive Chestnuts and Sprouts
Total time: 40 min
Yield: 4
Ingredients: 1.25 cups Chestnuts (in shells); 0.875 cup chicken stock; 5 cups Brussels sprout; 1 pinch salt; 2 tablespoons butter; salt; freshly ground Black pepper

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

Calories:

197

calories

Calories

How many calories can I eat?

Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	197 kcal	(9 %)
Protein	5.09 g	(5 %)
Fat	7.11 g	(6 %)
Carbohydrates	30.7 g	(20 %)
Sugar added	0 g	(0 %)
Roughage	7.85 g	(26 %)

Our nutritional traffic light explained

more nutritional values

Vitamin A	133.7 mg	(16,713 %)
Vitamin D	0 μg	(0 %)
Vitamin E	1.13 mg	(9 %)
Vitamin B₁	0.26 mg	(26 %)
Vitamin B₂	0.18 mg	(16 %)
Niacin	2.25 mg	(19 %)
Vitamin B₆	0.41 mg	(29 %)
Folate	95.41 μg	(32 %)
Pantothenic acid	0.58 mg	(10 %)
Biotin	0.63 μg	(1 %)
Vitamin B₁₂	0.01 μg	(0 %)
Vitamin C	112.98 mg	(119 %)
Potassium	664.44 mg	(17 %)
Calcium	60.5 mg	(6 %)
Magnesium	39.96 mg	(13 %)
Iron	2 mg	(13 %)
Zinc	0.71 mg	(9 %)
Saturated fatty acids	3.85 g
Cholesterol	15.26 mg

Author of this recipe:

EAT-SMARTER

all recipes of this author

Ingredients

for

servings

Ingredients: 1 ¼ cups
Chestnuts (in shells); ⅞ cup
chicken stock; 5 cups
Brussels sprout; 1 pinch
salt; 2 tablespoons
butter; salt; freshly ground Black pepper

How healthy are the main ingredients?

Chestnut salt salt

print shopping list

Product recommendation

Peel the nuts whilst hot, to ensure removal of the inner brown furry skin, which is bitter.

Preparation steps

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.