Brussels Sprouts and Chestnuts

This recipe brings back memories of my childhood when my Aunty Gladys, who lived in Derbyshire, UK, would serve these with the Christmas Diner.
450g 1 lb Brussels sprouts
225g 8 ozs chestnuts
50g 2 ozs vegan margarine
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.


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.
This entry was posted in Vegetable dish. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s