veg
serves 4
450g / 1lb brussel sprouts, prepared
225g / 8oz chestnuts, shelled and skinned ( or vacuum packed )
60g / 2 oz butter
salt
In two seperate pans of boiling water, cook the sprouts for about
12 minutes, and the chestnuts for about 12-15 minutes.
Both must be just tender, but not soft and mushy.
Drain the thoroughly and put them in a clean saucepan. Add the
butter and toss over a low heat for a few minutes until piping hot and well
coated with butter.
season with salt.
Excellent with roast turkey or game.