Brussels Sprouts with Chestnuts

Ingredients

Instructions

1. Make a small cut in the flat side of each chestnut and cover with cold water. Bring to the boil, then remove from the heat.
2. Shell the nuts, taking only a few at a time out of the hot water. Reheat the pan if the chestnuts get hard to shell.
3. When all the chestnuts are peeled, put them in a small pan with the chicken stock and cook gently, covered, for about 12 minutes, until they are tender.
4. Drain, reserving the stock for adding to a soup later, allow the nuts to cool slightly.
5. Meanwhile, boil the sprouts as usual, keeping them very firm, then drain well and dry out over gentle heat.
6. Stir in the butter, salt and black pepper to taste.
7. Chop the chestnuts coarsely, then stir them into the sprouts. Serve as soon as possible.

Cooking Times and Serving Sizes

Serves: 5 People
Preparation Time: 35 Minutes
Cooking Time: 15 Minutes
Difficulty Level: Easy