Brussels Sprouts Rolled in Chestnut Cream



  • 675 g ( lb) Brussels sprouts
  • 100 ml ( fl oz) whipping cream
  • 3 tablespoons unsweetened chestnut purée
  • salt and pepper


  • Remove any loose or damaged outside leaves from the sprouts and cut a small cross into each base. Plunge the sprouts into a deep pan of boiling salted water and cook for 2-4 minutes until tender with a crisp bite, then drain.

  • Meanwhile, warm the cream and chestnut purée in a frying pan, whisking together, then add the cooked sprouts and roll in the cream until all are coated. Season with salt and pepper and serve.