Braised chestnuts, apples & Brussels sprouts

2 of 5-a-day bit c christmas christmas dinner side christmas side dish festive fibre side dish vitamin c winter winter side dish xmas

N/A

Source

Ingredients

50g unsalted butter

400g raw peeled chestnut (or frozen raw peeled chestnuts, defrosted)

1 celery stick , cut into 1cm/1/2in slices

1 Braeburn apple (about 100g/4oz), skin on, cored and cut into 8 segments

100ml water (or light chicken stock)

2 tsp golden caster sugar

1 tbsp lemon juice

400g Brussels sprouts

Method

Heat the butter in a medium saucepan on a low heat. Add the chestnuts, celery and apple, and cook gently for 4 mins. Pour in the stock, bring to the boil and season with 1 tsp fine sea salt, 2 pinches freshly ground white pepper, the sugar and lemon juice. Cover and cook on a low heat (so that the bubbles are just breaking the surface) for 20-25 mins until soft and melting.

Meanwhile, blanch the sprouts in boiling salted water for 6 mins, then drain well. Add the sprouts to the chestnut pan, sizzle for 5 mins, then tip into a serving dish.