Brussels Sprouts with Chestnuts

1 1/2 lbs 700 gms Brussels sprouts
1 lb 450 gms chestnuts
1 ozs vegan margarine
15 fl ozs 450 mls vegetable stock
salt and pepper
Blanch and skin the chestnuts. Boil the sprouts till just tender. Drain. Put the chestnuts in a pan with half the margarine and the stock. Cover and cook until soft and the stock is absorbed. Put the sprouts in a frying pan with the rest of the margarine and the seasoning. Shake gently over the heat until the sprouts are coated. Mix in the chestnuts.
Serve hot. Serves 4 people.


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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