Elisabeth Ayrton

Brussels Sprouts with Chestnuts

Preparation info

  • For

    4-6

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Ingredients

  • 2 lb. (1 k.) brussels sprouts
  • ½ lb. (240 <

Method

Prepare the brussels sprouts by removing all the outside leaves and hard stem ends, drop into about 2 inches (5 cm.) boiling salted water, stir several times and boil gently till tender (about 20 minutes).