Brussel Sprouts and Chestnuts
1 lb brussel sprouts
1 lb chestnuts fresh, vac packed or tinned
knob of butter
salt and pepper to taste
-Clean the brussel sprouts and shell the chestnuts.
– Using separate saucepans, cover both the brussel sprouts and chestnuts with water.
-Place the saucepans on the heat and bring to the boil. The brussel sprounts will only need a very quick boil.
-Remove from heat immediately and drain both the brussel sprouts and chestnuts.
Neither vegetable must be overcooked or they become unpleasant.
– Mix them together in one pan and add a knob of butter and salt and pepper to taste.
– Serve as a vegetable with the roast turkey.