Ingredients

The following ingredients have 4 Servings
  • 5.333 cups Brussels sprouts
  • 2 cups cooked, vacuum-packed Chestnuts
  • 0.667 cup vegetable stock
  • 0.375 cup white wine
  • 2 Tbsps butter
  • freshly ground peppers
  • salt
  • 1 Tbsp white Balsamic glaze

Instruction

  • 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.