Brussels sprouts with chestnuts, simple and tasty

Method

1. 1

   Take your chestnuts and make a small circular incision on each with the tip of a sharp knife.

2. 2

   Place the chestnuts in a saucepan of cold water, bring to a boil and let them cook for about 5 minutes.

3. 3

   Drain them and wait until they cool a little before peeling them gently by removing the skin and the small membrane well.

4. 4

   Put the peeled chestnuts back in a saucepan with the broth. Cook them over low heat for 20 minutes while keeping a good hold.

5. 5

   At the same time, put a large pot of salt water to heat.

6. 6

   Prepare your Brussels cabbages by removing the first damaged leaves and slightly cutting the base of the trognon.

7. 7

   As soon as the water boils, dip the Brussels cabbages and let them cook for 20 minutes. Be careful not to cook them too hard to keep them firm.

8. 8

   Drain carefully the chestnuts and Brussels cabbages.

9. 9

   In a casserole, melt the butter until it takes a pretty blonde color. Add the cabbages and chestnuts. Pepper generously and simmer 5 minutes over low heat, stirring from time to time with caution.

10. 10

    Transfer it to a serving dish and enjoy all the flavours without delay.

Nutrition

calories

420 kcal

fatContent

25 g

fiberContent

10 g

sugarContent

8 g

sodiumContent

600 mg

proteinContent

12 g

cholesterolContent

35 mg

carbohydrateContent

38 g

saturatedFatContent

10 g

unsaturatedFatContent

12 g

Indicative values from the source, for the original recipe.

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