Brussels Sprouts with Chestnuts
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g Brussels sprouts
- salt
- 1 tablespoon lemon peel, untreated
- 60 g butter
- 450 ml vegetable stock, cold
- 150 ml cream
- 15 grams flour
- 0.5 teaspoon ½ savory, dried
- 1 pinch (s) nutmeg
- 200 g chestnut (s), peeled and cooked, vacuum-sealed
- 1 pinch (s) pepper, or more, depending on your taste
- 1 pinch (s) sugar
- 1 squirt lemon juice
Print Recipe
Pin Recipe Instructions
- Clean the Brussels sprouts, cut into the stems in a cross shape, cut larger specimens in half and cook in boiling salted water for 8-10 minutes until al dente.
- Mix the butter with the broth, flour and lemon zest in a saucepan with a whisk and bring to the boil, stirring constantly with the whisk. Season the sauce with nutmeg and savory and cook for about 1 minute while stirring.
- Drain and drain Brussels sprouts. Chop chestnuts, not too fine. Add Brussels sprouts and chestnuts to the sauce and bring to the boil. Season to taste with a little sugar and a squeeze of lemon juice with salt and pepper.
- Bread dumplings, spaetzle, potato dumplings or noodles are suitable as side dishes.
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