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Brussels sprouts with chestnuts
Preparation info
- To Serve
Six-Eight
- Difficulty
Easy
Appears in
Published 1978
This is the dish that Christmas turkey cries out for; it is beautiful, a fresh colour, and has just the right combination of crunch and softness, sweet and rich, that the bland meat of the turkey needs. Use fresh or frozen sprouts but always make the effort to use fresh chestnuts.
Ingredients
Method
Deal with the chestnuts first. Make a cut on the flat side with a small sharp knife then drop them into a pan of boiling, salted water and let them boil for 5 minutes. Now remove them two or three at a time (they must be peeled hot) and remove both shells and bitter inner skins. Time and patience are needed to do this job properly. Now simmer them in a fresh pan of salted water for about 30 min