Braised chestnuts, apples & Brussels sprouts

Braised chestnuts, apples & Brussels sprouts

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Prep: 30 mins Cook: 35 mins

Easy

Serves 6

Spruce up your sprouts with pan-fried apples and sweet, melting chestnuts to give this classic Christmas side dish a delicious French twist

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal234
  • fat9g
  • saturates5g
  • carbs29g
  • sugars9g
  • fibre8g
  • protein5g
  • salt0.1g
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Ingredients

  • 50g unsalted butter
  • 400g raw peeled chestnut (or frozen raw peeled chestnuts, defrosted)
    Chestnut

    Chestnut

    chest-nut

    'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…

  • 1 celery stick, cut into 1cm/½ in slices
  • 1 Braeburn apple (about 100g/4oz), skin on, cored and cut into 8 segments
  • 100ml water (or light chicken stock)
  • 2 tsp golden caster sugar
  • 1 tbsp lemon juice
  • 400g Brussels sprouts
    Brussels sprouts

    Brussels sprouts

    bruss-ell spr-ow-t

    The quintessential Christmas dinner veg, Brussels sprouts are throught to have been cultivated…

Method

  1. Heat the butter in a medium saucepan on a low heat. Add the chestnuts, celery and apple, and cook gently for 4 mins. Pour in the stock, bring to the boil and season with 1 tsp fine sea salt, 2 pinches freshly ground white pepper, the sugar and lemon juice. Cover and cook on a low heat (so that the bubbles are just breaking the surface) for 20-25 mins until soft and melting.

  2. Meanwhile, blanch the sprouts in boiling salted water for 6 mins, then drain well. Add the sprouts to the chestnut pan, sizzle for 5 mins, then tip into a serving dish.

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Comments (1)

catie74's picture

This is a huge hit with the kids, and they often ask for it when are having sausages. I have to say I was sceptical about the apples with the sprouts but it works

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