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180g chestnuts, fresh or canned 250 ml stock 500g Brussels sprouts 60g butter |
Meat-free Gluten-free Egg-free Sugar-free |
Peel fresh chestnuts, or drain canned ones. Simmer in stock for 30 minutes. Drain.
Prepare Brussels sprouts and cook. Drain.
Melt butter in a pan and add Brussels sprouts and chestnuts. Heat gently for 3-5 minutes, shaking well until heated through and well coated.
Serve. Goes well with turkey, pheasant or beef.
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