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Brussels sprouts with chestnuts

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Ingredients for 4 servings:

  • 700 g Brussels sprouts
  • 400 g chestnuts
  • 3 tbsp oil
  • ⅛ liter meat broth
  • ⅛ liter white wine
  • ½ tsp, heaped salt
  • some pepper from the mill
  • some thyme, fresh branches
  • some parsley, fresh sprigs
  • some rosemary, fresh sprigs

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Preheat the oven to 200°C. Trim and wash the Brussels sprouts. Score the chestnuts with a knife and place them on a baking sheet in the preheated oven. After about 5-10 minutes, the shells will burst open. Peel and quarter the chestnuts. Heat the oil in a large saucepan and fry the chestnuts for about 2-3 minutes. Pour in the meat broth and white wine and simmer over moderate heat for about 10 minutes. Add the Brussels sprouts and season with salt and pepper. Add the herbs and sauté for another 10-15 minutes. Remove the herbs about halfway through cooking. Add a little more meat broth and/or white wine if necessary.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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