BRAISED CHESTNUTS, APPLES & BRUSSELS SPROUTS

Braised chestnuts, apples & Brussels sprouts image

Spruce up your sprouts with pan-fried apples and sweet, melting chestnuts to give this classic Christmas side dish a delicious French twist

Provided by Raymond Blanc

Time 1h5m

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 234 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium