Note: When purchasing Brussels sprouts, choose the brightest green, firm, closed heads with no brown spots. Try to select similarly-sized sprouts for even cooking.

Ingredients

• 2 lbs/1 kg Brussels sprouts
• 1 tsp salt
• 1 lb/ 1/2 kg roasted, peeled chestnuts*.
• 1/4 lb unsalted butter
• Salt, freshly-ground black pepper and ground nutmeg to taste

Method

1. Trim the stems of the Brussels sprouts, keeping the heads intact. Remove the outer leaves if they don’t look good. Soak in cold water for 10 minutes.
2. Bring salted water to cover the Brussels sprouts to a boil in a large pot. Add the sprouts. Lower the heat to a simmer and cook, uncovered, for about 10 minutes, until just tender. Drain well.
3. Meanwhile halve or quarter the chestnuts. Heat the butter barely brown in a heavy frying pan. Add the chestnuts and saute for about 5 minutes. Mix in the drained Brussels sprouts and warm through. Don’t overcook!

*If fresh chestnuts aren’t available locally use dried chestnuts. Those should be soaked overnight prior to simmering in a well-flavoured broth. Do not try to roast them.

Serve Traditional Brussels Sprouts With Chestnuts along with Turkey and Trimmings.