As we had both Brussels sprouts and a chestnut tree in our garden, how could we pass up this classic Christmas vegetable combination.

When you are only two, however, one has to have a recipe to use up the leftovers as well…..

Cannes chestnuts work just fine in this  – but if you have access to fresh and want to use them you have to peel them first.

To peel chestnuts:  Make an X through the outer shell of each chestnut.  Put in a large saucepan and cover with cold water.  Bring to a boil over medium-high heat and boil for 2 minutes.  Remove from heat and let sit only long enough to be able to be handled.  Leave them in the water.  They are much easier to peel when hot.  Pluck them out of the water and, with fingers or knife, peel both the outer and inner skin away.  If they are difficult, reheat them. 

Alternatively, you can make the X, then roast them for 25 minutes in a 400F (200C) oven.  When done, remove and wrap in newspaper for 15 minutes.  Then, remove and peel.

1 chestnut has app. 20 calories and 4.5 carbs.

Brussels Sprouts with Chestnuts

25 – 30 Brussels sprouts          450gr, 15.9oz
18 – 24 chestnuts, fresh or canned           168gr, 6oz
2 cups  (16oz, 500ml) beef stock if using fresh chestnuts
1/2 cup (4oz, 125ml) beef stock if using canned chestnuts          112gr, 4oz
3 tbs butter          42.6gr, 1.5oz
1 tsp thyme
1/4 tsp sea salt and fresh pepper           1.5gr, .05oz

If using fresh chestnuts: Put peeled chestnuts into a saucepan, cover with beef broth, bring to a simmer over medium heat and simmer for 15 minutes, until tender. Drain.
If using canned chestnuts: Rinse and drain.
To cook Brussels sprouts: Slice a bit off of the stem end and peel away the outer leaves – any that are damaged, wilted or discolored. With the tip of your knife make a small X in the stem end – that, supposedly, aids even cooking. Put into a saucepan with 1/2 cup beef stock, and enough water to almost cover. Cover and bring to a boil. Reduce heat and simmer until done, 10 – 15 minutes. They should be just tender when pierced with a sharp knife. When done remove, drain and set aside.
Both steps can be done earlier in the day and finished at the last minute.
To finish: Melt butter in a medium saucepan over medium heat. Add thyme and pepper and combine. Add sprouts and chestnuts and sauté about 5 minutes (longer if sprouts and/or chestnuts are cold) Sprinkle with salt and serve.

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Entire Recipe / per serving
Calories:    920 / 230
Total Carbohydrates:    129 / 32
   Dietary Fiber:    26 / 6.5
Total Fat:   40 / 10
Saturated Fat:   25 / 6
Cholesterol:    93 / 23
Protein:    22 / 5.5
Calcium:   254 / 64
Sodium:    1286 / 321

Glycemic Index:  low

I try to be accurate, but I do not guarantee it.  I use 'grams' as
the unit of weight; with an approximate conversion to ounces.

Sautéed Leftover Brussels Sprouts and Chestnuts

leftover sprouts and chestnuts           half of the above recipe
1 onion or shallot           88gr, 3.1oz
1/2 tsp thyme
1 tsp butter           5gr, .17oz
1 tsp olive oil          4.5gr, .16oz

Peel and thinly slice onion. Slice sprouts (they'll kind of shred) and chestnuts (they may crumble). Heat butter and oil in medium nonstick skillet over medium heat. Add onion and sauté 15 minutes or until lightly browned. Add sprouts, chestnuts and thyme and sauté another 5 – 10 minutes or until heated through and starting to brown. Remove, sprinkle with salt and pepper if desired and serve.

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Entire Recipe / per serving
Calories:    572 / 286
Total Carbohydrates:    72 / 36
   Dietary Fiber:    14 / 7
Total Fat:   28 / 14
Saturated Fat:   16 / 8
Cholesterol:    58 / 29
Protein:    12 / 6
Calcium:   148 / 74
Sodium:    676 / 338

Glycemic Index:  low

I try to be accurate, but I do not guarantee it.  I use 'grams' as
the unit of weight; with an approximate conversion to ounces.

For more recipes check out my internet cook book:  Easy Gourmet Dinners