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Ingredients
- 500 g fresh or 240 g can chestnuts
- 1 kg Brussels sprouts
- 30 g butter
- pinch of grated fresh nutmeg
- 2 tablespoons finely chopped fresh parsley
Method
1. Make slits in the skin of the chestnuts and put them in a saucepan. Cover with cold water, bring to the boil over high heat then reduce the heat and simmer for 10 minutes. Drain, leave until cool enough to handle, then peel.
2. Trim the sprouts and cut a cross in the base of each. Bring a large saucepan of water to the boil, add the sprouts and simmer for 5–8 minutes, or until just tender. Melt the butter in a large frying pan and add the chestnuts. Cook until they begin to brown, then add the sprouts and toss until warm. Season with salt, pepper and nutmeg, and sprinkle with parsley.
