Choux de bruxelles aux marrons

Name: Choux de bruxelles aux marrons (Brussels Sprouts Cooked with Chestnuts)
Cuisine: France
Ingredients: 8 oz (250 g) streaky bacon, cut into batons; 2 oz (50 g) butter; 1 lb (500 g) chestnuts (or use preserved –); Salt and pepper; Salt and pepper; 2 pints (1 litre) chicken stock; 2 lb (1 kg) even-sized Brussels sprouts

Brussels Sprouts Cooked with Chestnuts

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Ingredients

1 lb (500 g) chestnuts (or use preserved –)
2 pints (

Europe
France
Main course
Gluten-free

Method

If you are using fresh chestnuts, cut a small gash in the side of each chestnut and blanch for 1 minute in boiling water. Peel off the skins, (the outer and softer inner skins) and cook for 20 minutes in the chicken stock.

Cook the Brussels sprouts in boiling salted water and strain. Fry the bacon batons in butter and add the sprouts. Next add the chestnuts, salt and pepper and simmer f