Brussel Sprouts with Chestnuts & Cream

Brussel Sprouts with Chestnuts & Cream

Double cream adds a little touch of luxury to the traditional pairing of Brussels sprouts and chestnuts in this simple, time-saving and tasty recipe. Serves 6-8 as a side.

  • Posted by:
  • Posted on:

Ingredients

500g small Brussels Sprouts, trimmed, washed and cut in half through their stems.
180g-200g Whole Cooked Chestnuts (pack sizes vary, but roughly 200g is fine)
1 tbsp Olive Oil
200ml hot Vegetable Stock
100ml Double Cream
Sea Salt and freshly ground Black Pepper

Method

Place a large, shallow pan over a medium-high heat and pour in the stock. Bring it up to the boil, then carefully add the sprouts and let the pan continue to boil until the sprouts are just tender and the liquid has reduced a bit. Lower the heat so the pan is simmering, then stir in the chestnuts and cream and let it all bubble together for 2-3 minutes, stirring gently. Season with salt and pepper to your taste, then serve straight away.

Back to articles

Back to top

Accreditation

Popular searches

Customer support

Get in touch

About us

Come and see us

Greendale Farm Shop Sidmouth Road Nr. Farringdon Exeter EX5 2JU

Opening hours

Mon-Sat 8am-8pm Sunday 9am-6pm

Contact