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Creamed Brussels sprouts with chestnuts
Serves 6-8 | prep 20 mins | total time
Creamed Brussels sprouts with chestnuts
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Serves 6-8 | prep 20 mins | total time
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
Rate
Nutritional information (per serving)
Calories
225Kcal
Fat
18gr
Saturates
11gr
Carbs
9gr
Sugars
4gr
Fibre
5gr
Protein
3gr
Salt
0.1gr
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.