Brussels Sprouts With Chestnuts
Brussels sprouts and chestnuts are a delicious combination, traditionally served at Christmas to accompany the turkey. Buy Brussels sprouts on the day they are needed if possible, as they will only keep for a day or two before starting to turn yellow even if in the refrigerator. If you have to store them, prepare them for cooking and keep in the fridge in a polythene bag. Peeling the chestnuts is a fiddly job, which can be done in advance. Take care when peeling the hot chestnuts not to burn the tips of your fingers.
Serves 4 - 6
350 g (12 oz) fresh chestnuts
salt and pepper
700 g (1 1/2 lb) Brussels sprouts, trimmed
25 g (1 oz) butter
1. With the point of a small sharp knife make a small cut on the flat side of each chestnut.
2. Bake the nuts in their skins in the oven at 200°C (400°F) mark 6 for 20 minutes, then peel off the outer shell and the inner skin: (They are easier to peel while hot.)
3. Meanwhile, cook the Brussels sprouts in boiling salted water for 8 - 10 minutes, until just tender. Drain.
4. Over a high heat, toss the chestnuts and Brussels sprouts with the butter and pepper to taste, until the butter is melted. Serve at once.
