This is a quick and easy way of preparing sprouts and makes a great accompaniment to roast turkey or goose. By partially precooking and refreshing them, you help to retain their greenness and flavour. They can be prepared to this stage 1-2 days in advance and stored in a sealed container in the refrigerator.
6-8 Portions
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Brussels Sprouts:
- 400-500g Brussels sprouts, bottoms trimmed and halved
- 50 g butter
- 120g vacuum packed cooked and peeled chestnuts
- 1 tbsp honey
1. To Prepare: Bring some water to boil in a saucepan. Place the Brussels sprouts in the saucepan and simmer for 2 minutes. Remove the sprouts from the saucepan and refresh in bowl with water and ice. Drain them and refrigerate until ready to finish and serve.
2. To Serve: Melt the butter and honey in a pan in a pan over a moderate to high heat. When the butter is hot add the Brussels sprouts and cook for a couple of minutes. Then add the chestnuts and cook for a further 1-2 minutes so that the sprouts or heated through. Serve
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