Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 250 g chestnuts
- 50 g butter
- 20 g suar
- 600 g Brussels sprouts, cleaned
- 500 ml broth (meat or vegetable broth)
- salt
- Pepper White
- nutmeg
Print Recipe
Pin Recipe Instructions
- Cut the chestnuts crosswise on the underside and cook in water for about 15 minutes. Then peel, also peel off the white skin well.
- Melt 40 g butter, lightly caramelize the sugar, add the chestnuts and turn. Pour in the broth and cook the chestnuts for another 15 minutes. - Remove from the broth and keep warm, greatly reduce the broth.
- Cut the Brussels sprouts crosswise on the underside and cook in salted water for 15 to 20 minutes. - Turn in the reduced stock and season with pepper and freshly grated nutmeg.
- Put the chestnuts and Brussels sprouts together in a bowl and melt the remaining butter over it.
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