Brussels sprouts with chestnuts
Who could contemplate anything other than sprouts with their turkey! Here is the traditional accompaniment of sprouts and chestnuts.
ingredients
- 113g/4oz peeled chestnuts
- 284ml/½ pint chicken stock made with Bovril
- 908g/2lb Brussels sprouts, trimmed
method
- Cut the chestnuts in half and put them in a saucepan with the chicken stock. Cover and simmer gently for about 15 minutes, until the chestnuts are cooked and tender. Drain.
- Meanwhile, cook the sprouts in boiling lightly salted water for about 8 minutes, until just tender. Drain and mix with the chestnuts. Serve immediately.