About this recipe:A wonderfully festive side dish. Brussels sprouts are sauteed with shallots and chestnuts. Perfect for Christmas dinner, Sunday lunch or whatever you fancy.
450g fresh chestnuts
450g Brussels sprouts, halved
2 shallots, finely chopped
salt and ground black pepper to taste
1 pinch ground nutmeg or to taste
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Method Prep:20min › Cook:40min › Ready in:1hr
Score the flat side of each chestnut with an X. Place the chestnuts into a large pot filled with water and bring to the boil. Cook for 10 minutes, then remove chestnuts from the pot. Allow to cool slightly, then peel outer shell and brown skin. Return chestnuts to the pot and continue to boil over medium heat until tender, 20 to 25 minutes. Drain and set aside.
Meanwhile, bring another large pot of lightly salted water to the boil. Add the Brussels sprouts and cook uncovered until tender, 7 to 10 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well and set aside.
Heat the butter in a frying pan over medium heat. Stir in the shallots; cook and stir until the shallots has softened and turned translucent, about 5 minutes. Stir in the chestnuts and Brussels sprouts. Season with salt, pepper and nutmeg. Continue cooking and stirring until heated through, about 5 minutes.