Festive Chestnuts and Sprouts
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
197
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(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 %) |
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
4
- Ingredients
- 1 ¼ cups Chestnuts (in shells)
- ⅞ cup chicken stock
- 5 cups Brussels sprouts
- 1 pinch salt
- 2 tablespoons butter
- salt
- freshly ground Black pepper
Product recommendation
Peel the nuts whilst hot, to ensure removal of the inner brown furry skin, which is bitter.
Preparation steps
1.
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.
2.
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.
3.
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.
4.
Add the butter, salt, pepper and chestnuts to the Brussels sprouts and stir. Tip into a warm serving dish.
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