Summary

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

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Instructions

1. Cut the chestnuts crosswise on the underside and cook in water for about 15 minutes. Then peel, also peel off the white skin well.
2. 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.
3. 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.
4. Put the chestnuts and Brussels sprouts together in a bowl and melt the remaining butter over it.