Brussels sprouts with chestnuts, simple and tasty

Ingredients

For 4 servings

• •1600 g 1600 g Brussels sprouts
• •800 g 800 g Chestnuts
• •1 l 1 l Poultry bud
• •120 g 120 g Butter
• •Salt
• •Mill pepper

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.