Creamed Brussels sprouts with chestnuts
Serves: 6-8
Prep time: 20 minsTotal time: 
Recipe photographs by Tara Fisher
Creamed Brussels sprouts with chestnuts
Sprouts are a once-a-year veg for some, but this method of shredding, stir-frying and adding cream may mean they become a regular event
Serves: 6-8
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
225Kcal
Fat
18gr
Saturates
11gr
Carbs
9gr
Sugars
4gr
Fibre
5gr
Protein
3gr
Salt
0.1gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 25g butter
- 3 shallots, finely sliced
- 400g Brussels sprouts, shredded
- 100g cooked chestnuts, crumbled
- 150ml double cream
- a pinch of ground nutmeg or mace
- a squeeze of lemon juice
Step by step
Get ahead
Prep to the end of step 2. Cool, cover and chill. Reheat with a splash of water and continue from step 3.
- Melt the butter in a frying pan or large saucepan. Add the shallots and a pinch of salt and cook for 5 minutes over a medium heat until starting to soften.
- Increase the heat, add the shredded sprouts, chestnuts and a pinch of salt; stir-fry for 5 minutes until bright green. Add 200ml of water and cook until the liquid has evaporated and the sprouts are tender but still have a bit of bite.
- Pour in the cream and add a little nutmeg or mace; bubble and stir to combine. Remove from the heat and add a squeeze of lemon juice and seasoning to taste.
