Brussels Sprouts with Chestnuts

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

A traditional accompaniment to the roast turkey but quite a lot of work to prepare. You can peel and skin the chestnuts the day before or use dried chestnuts, soaking them overnight in cold water.


  • 675–900 g/1½-2 lb Brussels sprouts
  • 350–450 g/12 oz-1 lb chestnuts
  • stock (see method)
  • 50 g/2 oz butter


    Trim the sprouts, removing any damaged outer leaves, and make an incision in the stalk. Set aside to soak in salt water while preparing the chestnuts.

    Using a sharp knife, make a small incision in each chestnut. Cover with cold water, bring to the boil and simmer for 10 minutes. Drain and then peel away both outer and inner skins. Replace the peeled chestnuts in the saucepan, cover with stock, bring up to the boil, simmer gently for 20 minutes until the chestnuts are tender, then drain.

    Meanwhile cook the sprouts separately in boiling salted water for 15 minutes until tender. Drain. Replace the hot saucepan over the heat with the butter added. When the butter is melted, add both the sprouts and chestnuts. Toss well and serve.