Brussels sprouts with glazed chestnuts and garlic

Ingredients for 2 servings:

• 400 g Brussels sprouts
• 200 g chestnuts, peeled and pre-cooked
• 1 garlic clove(s)
• 3 tbsp peanut oil
• 2 tbsp butter, salted
• 1 tbsp, heaped sugar
• 1 tbsp, heaped breadcrumbs
• 1 tsp cinnamon
• 100 ml water
• Salt
• Pepper, from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

as a vegetarian main course or side dish for game

Clean the Brussels sprouts, separate the chestnuts, peel and finely chop the garlic. Melt 1 tablespoon of salted butter in a saucepan. Add the sugar and stir-fry until melted. Add the chestnuts and stir-fry until completely coated. Meanwhile, heat the peanut oil in a wok or large frying pan until very hot. Add the garlic and stir-fry for about 30 seconds. The oil will absorb the flavor of the garlic. The garlic should not brown. Add the Brussels sprouts and stir-fry for 2 minutes, then add salt. Add half a glass of water, cover, and reduce the heat. Cook the Brussels sprouts, covered, for 10 to 15 minutes, depending on their size. They should be soft but still firm to the bite; use a fork to test for tenderness. Shortly before the end of the cooking time, melt 1 tablespoon of salted butter in a small saucepan, add the breadcrumbs and cinnamon, and mix well. Once the Brussels sprouts are cooked and the water has evaporated, add the glazed chestnuts with the melted butter and sugar mixture and stir-fry for another minute. Divide among plates, sprinkle with pepper, and serve.