Baked brussels sprouts with chestnuts
Instructions
Carve the chestnuts with a Pocket knife and boil for 20 minutes.
Meanwhile prepare the Brussels sprouts, remove the cores and outer leaves, wash them.
In a saucepan, Saute chopped shallots with a little butter.
Add the Brussels sprouts, rinsed with lemon juice and 1/2 cup water.
Add salt, pepper and fragrant with a hint of nutmeg.
Cover and simmer for about 10 minutes.
Drain the chestnuts, rinse under cold water, Peel, remove the inner skins and distribute them in a buttered baking dish.
Add the Brussels Sprouts with part of their cooking liquid.
Sprinkle with the grated fontina and some soft butter flakes.
Place in a preheated oven at 200 degrees, Cook for half an hour.
Served piping hot this tasty and unusual winter side dish.
Ingredients and dosing for 4 persons
- 500 g of chestnuts
- 500 g of brussels sprouts
- 100 g of fontina cheese
- 1 lemon
- 1 shallot
- 1 pinch of nutmeg
- Butter
- Salt
- Pepper