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Ingredients
Method
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Score a cross in the base of each
chestnuts, bring a pan of water to boil, drop in the chestnuts
and boil for 8 minutes. Remove from the heat.
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Before the chestnuts cool, remove
the outer shell and peel off the inner skin.
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Rinse the pan and return the
peeled chestnuts into the pan, add milk, top enough water to
completely cover the chestnuts and simmer over medium heat for
15 minutes until they are tender. Drain, set aside.
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Remove the wilted or yellow leaves
from the Brussels sprouts, trim the root ends but leave intact.
Score a cross in the base of each sprout so they cool evenly.
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Melt the butter in a pan, stir in
the shallots, cook for 3 minutes until it softened, then add the
Brussels sprouts, and wine.
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Cook and covered for 8 minutes
over medium heat, shaking the pan and stirring occasionally, add
a little water if necessary.
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Then, add the poached chestnuts
and toss to combine, cover and cook for 8 minutes more until the
chestnuts and Brussels sprout are tender. Serves 8.
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