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.

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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


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.

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Brussels Sprouts with Port & Pancetta

Brussels Sprouts with Port & Pancetta

Briefly boiled then blanched for freshness, the Brussels sprouts in this quick and easy recipe are flavoured with the richness of pancetta and the warmth of port.

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