- Preparation time
- 15 mins
- Cooking time
- 25 mins
- Difficulty
- Moderate
- Serves
- 6 people
- Meal course
- Side Dish
- Posted by
- Posted on
- April 13, 2016
- 1 lb
- Chestnuts - Fresh
- 1 1/2 lb
- Brussels Sprouts
- 2 oz
- Butter
For this dish use the smallest Brussels Sprouts you can find. If you absolutely must use large ones, cut them in half or quarters.
This dish goes especially well with a roast goose or turkey during the holidays. The chestnuts add a distinctive crunchiness and sweetness to the sprouts, and the combination is very festive.
- Skin the chestnuts: Make a cut along the flat side of each chestnut and drop it into a pan of boiling salted water. Let the chestnuts boil for 5 minutes then take out 2 or 3 at a time (they have to be peeled while hot) and remove both the outer shells and inner skins
- Simmer the peeled chestnuts in fresh salted water for 10 to 15 minutes, until tender but be careful not to overcook or they will fall apart.
- While the chestnuts are cooking, remove any damaged outer leaves from the sprouts, trim the stalks and cut a small cross at the bottom of each stalk.
- Place the prepared sprouts in cold water for at least 10 minutes
- When the chestnuts are cooked, remove them from the salted water, drain and set aside but keep warm.
- Boil the sprouts in salted water for 6-8 minutes then drain.
- Return the sprouts to the pan, add the chestnuts, season with salt and pepper then stir in the butter.
- Transfer to a serving dish and keep warm until you serve - If you are preparing this dish ahead of time, wait until you are almost ready to serve before adding the butter.