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Ingredients :
• 2 lbs Brussels Sprouts
• 1/2 tin (11 ozs) "marrons au naturel" Clément Faugier
• 3 1/2 ozs butter
• 2 pints stock
• 1/4 lb onions
• salt and pepper
• a pinch of nutmeg
Brussels Sprouts with chestnuts
Cost
Serving
Preparation
Cooking
4
10 minutes
40 minutes
Preparation:
• Cook the Brussels Sprouts in salted boiling water for 10 minutes.
• Strain them, then fry them lightly in the butter.
• Cover them with the stock, and let them simmer for 20 to 30 minutes.
• Fry the sliced onions until golden brown in a stewing saucepan or cocotte.
• Add the "marrons au naturel" Clément Faugier, then pour the Brussels Sprouts over them.
• Add salt, pepper and a pinch of grated nutmeg.
• Close the stewing saucepan (or the cocotte) and stew over gentle heat for 5 minutes.
Serving
Preparation
Cooking