Brussels sprouts, Vital Veg, organic vegetables, Aberdeenshire, recipe

Christmas Brussels Sprouts

A seasonal recipe taken from "Neither Fish nor Fowl" by Sarah Beattie, featuring brussels sprouts and chestnuts
Brussels sprouts - however many you want
Sweet chestnuts - same quantity as sprouts to make 50:50 mix
A little hazelnut oil or knob of butter
Salt and freshly ground black pepper to taste

You can use tinned organic chestnuts if you don’t have any fresh ones, or if you find peeling them too much of a chore.  Otherwise, nick the skins of the chestnuts before plunging them into boiling water.

Cook for about 20 minutes, drain and peel. If the skin is reluctant to be parted from the chestnut, return to the water for another 5 minutes. The nut meats should be virtually tender.

Trim the sprouts, removing yellow leaves, and drop into boiling water for 3 to 4 minutes; they will still be quite firm.

Drain and place in an ovenproof dish with the chestnuts.

Combine with a little salt, pepper and the oil or butter.

Cover and place in a moderate oven (gas mark 4/350F/180C) until the sprouts, although retaining a bite, are cooked through depending on size, 7 to 15 minutes.


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