Brussels Sprouts and Chestnuts Recipe

Ingredients

Serve 6

• 1 lb/500 g dried chestnuts, soaked overnight and drained

• 1 quart/1 liter Vegetable Stock (refer recipe)

• 2 lb/1 kg Brussels sprouts

• 1 wedge of lemon

• 6 tbsp butter

• salt to taste

Method:

1. Cook the chestnuts in the stock in a large saucepan over medium heat for about 30 minutes, or until tender. Drain.

2. Cook the Brussels sprouts in a large pot of salted, boiling water with the lemon for 10-15 minutes, or until tender. Drain well.

3. Melt the butter in a large saucepan. Add the chestnuts and the Brussels sprouts and sauté over high heat for 2-3 minutes.

4. Season with salt and serve hot.