These Brussels Sprouts with chestnuts are a wonderful holiday side dish. This recipe is originated from France, and will certainly bring a special flavor to your holiday meal. As I love both Brussel sprouts and chestnuts I could hardly wait until this dish was done. The sweet and soft chestnuts makes a perfect combination with the crisp brussels sprouts.
Brussels Sprouts with Chestnuts
- 1 pound (500g) Brussels Sprouts
- 9 oz (250g) chestnuts
- 2 tbsp (30g) butter
- 1/2 cup (120ml) milk
- 1 onion , finely chopped
- 2 garlic cloves
- 3-4 tbsp water
- salt and freshly ground pepper
- Mark chestnuts with an X on flat side. Bring a pan of water to the boil over medium high-heat. Drop in the chestnuts and boil for about 6-8 minutes. Remove pan from heat.
- Remove few chestnuts from the pan leaving the others in the water until ready to peel. Using a knife remove the shell and skin while chestnuts are still hot.
- Put the peeled chestnuts in a pan with milk and enough water to completely cover them and simmer over medium heat for about 10-12 minutes until tender. Drain and set aside.
- Remove any yellow leaves from the Brussels sprout, trim the roots and mark an X on the underside to cook evenly.
- Melt the butter in a large frying pan. Add the onion and garlic and cook until softened. Add the Brussel Sprouts and water and cook covered over medium heat for about 8-10 minutes, stirring occasionally. Add more water if necessary.
- Add the chestnuts and toss the mixture to combine and cook for a few minutes until the sprouts and chestnuts are heated through. Season with salt and pepper and serve hot as a holiday side dish.