Brussels sprouts with chestnut and sage butter
Chestnuts are so seasonal, and work beautifully with sprouts. This recipe is very simple to make, but sure to impress your Christmas guests on the big day
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Prep time: 10 mins
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Cooking time: 15 mins
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Total time: 25 mins
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Serves: 4
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Skill level: Easy peasy
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Costs: Cheap as chips
Ingredients
Prepare and cook the sprouts on Christmas Eve and keep them in the fridge until you're ready to add the other ingredients on Christmas Day. Plunge them into ice cold water after cooking to keep them really green.
- 25g butter, softened
- 25g chestnuts, cooked, peeled and chopped
- 1 tsp chopped sage
- 300g Brussels sprouts
Method
- Put the butter, chestnuts and sage in a bowl and mix well.
- Scrape the mixture onto a large piece of greaseproof paper and shape into a log. Wrap in the paper and refrigerate until firm.
- Cook the sprouts in salted boiling water for 10-12 minutes until tender. Drain.
- Cut the chilled butter into slices. Toss 4 of the slices with the sprouts until they are well coated in butter, and season well.
- Arrange the remaining slices on top and serve at once.
By Andrea Mann
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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