Be sure to allow plenty of time to peel the chestnuts; they are very fiddly hut well worth the effort.
ingredients
serves 8
1 pound fresh chestnuts
1 7/8 cups vegetable stock
1 pound Brussels sprouts
1 pound carrots
2 tablespoons butter
salt and freshly ground black pepper
method
1. Peel the raw chestnuts, leaving the brown papery skins intact. Bringing a small pan of water to the boil, drop the chestnuts into the water for a few minutes, and remove with a slotted spoon. The skins should slip off easily.
2. Put the peeled chestnuts in a pan with the stock. Cover and bring to the boil. Simmer for 10 minutes. Drain.
3. Peel and trim the sprouts. Boil in salted water for 5 minutes. Drain.
4. Cut the carrots in 1/2 inch diagonal slices. Put them in a pan with cold water to cover, bring to the boil and simmer for 6 minutes. Drain. Melt the butter in a clean pan, add the chestnuts, sprouts and carrots and season. Serve hot.
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