Brussels Sprouts with Chestnuts and Honey
This is a quick and easy way of preparing sprouts and makes a great accompaniment to roast turkey or goose. By partially precooking and refreshing them, you help to retain their greenness and flavour. They can be prepared to this stage 1-2 days in advance and stored in a sealed container in the refrigerator.
Preparation: 10 minutes
Cooking: 10 minutes
Ingredients
Brussels Sprouts
- 400-500g Brussels sprouts, bottoms trimmed and halved
- 50 g butter
- 120g vacuum packed cooked and peeled chestnuts
- 1 tbsp honey
Method
- To Prepare: Bring some water to boil in a saucepan. Place the Brussels sprouts in the saucepan and simmer for 2 minutes. Remove the sprouts from the saucepan and refresh in bowl with water and ice. Drain them and refrigerate until ready to finish and serve.
- To Serve: Melt the butter and honey in a pan in a pan over a moderate to high heat. When the butter is hot add the Brussels sprouts and cook for a couple of minutes. Then add the chestnuts and cook for a further 1-2 minutes so that the sprouts or heated through. Serve