Brussels Sprouts Rolled in Chestnut Cream


Preparation info

  • Serves


    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About


  • 675 g ( lb) Brussels sprouts
  • 100 ml (


  • 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 u