Brussels Sprouts Rolled in Chestnut Cream

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Preparation info

  • Serves

    Four

    • Difficulty

      Easy

Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

Ingredients

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

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 u