Brussels Sprouts with Chestnuts  Veg HT ACC  English   50mins

Serves  4      Hot   Vegetables  Nuts   Vegetarian   Accompaniment   Gluten Wheat free   Eggless  England  British  Europe

Ingredients

275g/10oz Fresh Chestnuts

390ml/13fl.oz. Hot Fresh Stock

450g/1  lb Brussels Sprouts

Salt

Grated Nutmeg

50g/2oz Butter

Instructions

1. Using a sharp knife, carefully make a cut in each chestnut. Place them in a saucepan, cover with cold water, then bring to the boil and cook for 10 minutes.

2. Drain the chestnuts and remove the shells and thin inner skins. Return to the empty saucepan, add the stock, bring to the boil then simmer gently for 20 minutes until tender.

3. Meanwhile, bring a pan of lightly salted water to the boil. Remove any loose or damaged outer leaves from the Brussels sprouts and make a cross in the base of each with a sharp knife.

4. Add the sprouts to the pan of boiling water and cook for 10 minutes, or until tender. Drain and season with nutmeg. Drain the chestnuts.

5. Melt the butter in a saucepan then add the Brussels Sprouts and chestnuts, shaking the pan gently to thoroughly coat the vegetables. Serve immediately.

Traditionally served at Christmas or Easter

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