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Chef Alexis Gauthier's
Vegetronic Dishes
Vegetronic Chef of the S.Pellegrino restaurant at Taste of London
Recipe
Side
Brussel Sprouts With Chestnuts
By FDL
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An easy brussel sprouts recipe, perfect if you're planning your holiday meal: a classic American dish to be served as a side on Thanksgiving day or Christmas
Ingredients
Ingredients
- Brussel sprouts 800 g
- Chestnuts 400 g cooked, vacuum-packed
- Vegetable stock 150 ml
- White wine 100 ml
- Butter 2 - 4 tbsp
- Pepper mixed
- Salt
- White balsamic cream 1 - t tbsp
Info box
- Preparation time
- Cooking time
- Recipe category Side
- Recipe yield 4
- Recipe cuisine American
Preparation
Wash and trim the Brussels sprouts and halve lengthwise.
Sweat in 1 tbsp butter, then add the stock and wine, put a lid on the pan and cook over a medium heat for about 15-20 minutes, or until cooked.
Take the chestnuts out of their packaging, add to the Brussels sprouts after 15-20 minutes and heat with the sprouts for 2 minutes.
Add the rest of the butter (or to taste), season with mixed pepper and add balsamic cream to taste.
Serve hot as an accompaniment to roast meat.
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