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Braised chestnuts, apples & Brussels sprouts

Braised chestnuts, apples & Brussels sprouts

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Vegetarian
Nutrition: per serving
NutrientUnit
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)
  • 1 celery stick , cut into 1cm/1/2in 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

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
PEELING CHESTNUTS

A quick way to peel chestnuts is to score across the base but be careful not to cut too deep into the flesh. Deep-fry at 180C for 45 secs and, wearing washing up gloves, peel while hot – the steam trapped in the shell loosens the inner membrane, which makes it easier to remove.

BOOST THE FLAVOUR

The best chestnuts are those you prepare from raw. The result here will be sweet and melting, with a fabulous flavour. Removing the shell and the inner membrane can be time consuming but it’s worth the effort.

GET AHEAD

The chestnuts can be cooked two days in advance, reserved in the stock and reheated, and the Brussels sprouts added when required.

Recipe from Good Food magazine, December 2015

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A star rating of 4 out of 5.1 rating
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