Brussels Sprouts and Chestnuts

VEGETABLE DISH
This recipe brings back memories of my childhood when my Aunty Gladys, who lived in Derbyshire, UK, would serve these with the Christmas Diner.
Ingredients
450g 1 lb Brussels sprouts
225g 8 ozs chestnuts
50g 2 ozs vegan margarine
salt
Method
Remove the outer skins of the chestnuts. Place them in a saucepan of boiling water and boil for 5 minutes. Drain and remove the inner skins. Put into fresh salted boiling water and boil for 20 minutes until tender. Drain and toss in melted margarine.
Trim outer leaves off Brussels sprouts and place a cross in the thick end . Cook in boiling salted water for 15 minutes. Drain.
Toss Brussels sprouts and chestnuts together and serve with a Pine Nut sauce.

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About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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