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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, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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.