Brussels Sprouts Rolled in Chestnut Cream

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Ingredients

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

Method

  • 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.