Name: Creamed sprouts with chestnuts
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8
Cuisine: British
Ingredients: 900g brussels sprouts trimmed; 2 onions finely chopped; 2 tsp vegetable oil; 50g butter; 2 garlic cloves crushed; ½ vegetable stock cube crumbled; 250ml double cream; 1 tsp freshly grated nutmeg plus extra to serve; 200g vacuum-packed chestnuts roughly chopped

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Creamed sprouts with chestnuts

Creamed sprouts with chestnuts

Good Food team

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Serves 6 - 8

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 5 out of 5.7 ratingsRate

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Double cream, nutmeg and chestnuts make a luscious addition to traditional brussels sprouts - just watch this extra-ingulgent side dish disappear on Christmas Day

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

900g brussels sprouts

trimmed
2 onions

finely chopped
2 tsp vegetable oil
50g butter
2 garlic cloves

crushed
½ vegetable stock cube

crumbled
250ml double cream
1 tsp freshly grated nutmeg

plus extra to serve
200g vacuum-packed chestnuts

roughly chopped

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Nutrition: per serving (8)

kcal321
fat25g
saturates14g
carbs16g
sugars7g
fibre7g
protein5g
salt0.5g

Method

step 1

Bring a large pan of salted water to the boil, add the brussels sprouts and cook for 3-4 mins until slightly tender. Drain and rinse under cold water.
step 2

Meanwhile, very gently fry the onions in the oil and half the butter for about 10 mins until soft. Add the garlic and stock cube and cook for 2 mins, stirring, until everything is combined. Remove from the heat.
step 3

Roughly chop the sprouts by hand or in a food processor, then stir them in with the onions and the rest of the butter, along with the double cream and nutmeg. Put back on the heat and cook until the cream is bubbling. Season to taste. Toss in the chestnuts and sprinkle over a little extra nutmeg to serve.

Recipe from Good Food magazine, November 2015

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A star rating of 5 out of 5.7 ratings

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