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Brussel sprouts with chestnuts

Brussel sprouts and chestnuts are a classic pairing and a must with Christmas turkey.



  • 1.

    Trim off the outside leaves of the Brussels sprouts and cut a cross in the stalk.

  • 2.

    Plunge into boiling salted water and cook fairly fast until they are just done but not soggy, for about 4-5 minutes.

  • 3.

    Refresh the sprouts in cold water and drain. Cut the chestnuts and sprouts in half. Melt the butter in a frying pan and add the sprouts and colour lightly for 5 minutes.

  • 4.

    Add the chesnuts and heat through for a couple of minutes. Season and serve hot with the turkey.

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Andrew Graham

Pinot Noir, Chardonnay and Pinot Gris are the best wines to pair with Brussel sprouts with chestnuts.


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