After growing up detesting mum's over-boiled Brussels sprouts it took a Frenchman (Michel Roux at The Waterside Inn) to teach me how to cook them (shown top). - Jeremy Strode, Bistrode
- 1.5 kg Brussels sprouts, bases trimmed
- 200 gm butter
- 400 gm chestnuts, scored, roasted and peeled (see note)
- 1Cook Brussels sprouts in a large saucepan of boiling salted water for 10 minutes or until tender. Drain well.
- 2Melt butter in a large deep-sided frying pan, add Brussels sprouts and season with sea salt and freshly ground white pepper. Cook, turning occasionally, over low-medium heat for 20-30 minutes or until golden brown. Add chestnuts, cook for 5 minutes, transfer to a bowl and serve.
Note To roast chestnuts, preheat oven to 180C. Score tops and bottoms with a sharp knife, place on a wire rack over an oven tray and roast for 10-12 minutes or until skin splits, transfer to a bowl and cover tightly with plastic wrap. Stand for 10 minutes to steam, then peel, removing hard outer and thin inner shells. Peeled frozen chestnuts are available from The Essential Ingredient. See www.cheznuts.com.au for other stockists.