Wash the
Brussels sprouts in cold water, remove discoloured or damaged outer leaves and cut a shallow cross in the base of each one. Remove the skins from the chestnuts. Boil the sprouts in a saucepan for 5 minutes in just sufficient water to cover them. In a separate pan, simmer the chestnuts for 5 minutes in just sufficient water to cover them. Drain, put both the
Brussels sprouts and the chestnuts into a warmed serving dish and put the butter, divided into small pieces, on top. Serve hot.
Brussels sprouts and chestnuts prepared in this way are served as part of the traditional Christmas turkey meal in the UK and elsewhere.
Brussels sprouts contain a range of compounds which are highly beneficial to health.
