Brussels Sprouts with Chestnuts

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An interesting vegetable dish, Brussels Sprouts with Chestnuts go well with roast chicken, turkey, goose or duck. In this

recipe the Brussels sprouts are blanched, plunged in cold water and drained to prevent them losing their flavour and colour.

1

½ lb. Brussels sprouts

2 teaspoons salt 24 chestnuts

2 tablespoons arrowroot

1 tablespoon port or water 15 fl. oz. beef stock

2 oz. butter

½ teaspoon black pepper 2 oz. butter, melted

Preheat the oven to warm 325°F (Gas Mark 3, 170°C). With a sharp knife, trim the base of each Brussels sprout and cut a cross in it. Wash and drain the sprouts, and remove any yellow or wilted leaves.

Fill a large saucepan with water, add

1 teaspoon of salt and bring to the boil over high heat. When the water is boiling, drop in the sprouts and bring the water back to the boil.

Reduce the heat to moderate and sim-mer the sprouts slowly for 6 to 8 minutes, or until they are almost tender. Drain off the water and place the saucepan full of sprouts under cold, running water for 3 minutes. Drain again and place to one

side.

Using a sharp knife split the skins of the chestnuts at the pointed end. Put the chestnuts in a medium-sized pan, cover

with water and bring them to the boil. Boil for 30 seconds, then drain and peel the chestnuts with a sharp knife.

Put the peeled chestnuts in a large flameproof casserole or baking dish. In a small bowl, mix the arrowroot with the port or water. Then pour in the stock and mix well. Pour this liquid over the chestnuts. Add

3 tablespoons of butter. The chestnuts should be well covered with the liquid. If there is not enough, add a little water.

Place the casserole over moderate heat and bring to simmering point. Then cover the pot and place it in the lower part of the oven. Cook for 45 to 60 minutes or until the chestnuts are tender. (Test them with a sharp pointed knife.)

Take the casserole out of the oven and raise the heat to moderate 350°F (Gas Mark 4, 180°C). Lift the chestnuts out of the casserole with a slotted spoon and discard the cooking liquid. Replace the chestnuts and add the Brussels into the centre of the oven and bake for 25 to 30 minutes or until the vegetables are thoroughly heated and the top is browned. Serve at once.

sprouts. Sprinkle with the remaining salt and pepper and the melted butter.

With the remaining butter grease a sheet of greaseproof or waxed paper and cover the casserole with it. Bake in the oven

for 20 minutes then turn the vegetables into a serving dish and serve immediately.

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