SERVES 6
PER SERVING
78 CALORIES
2.1G FAT
PREPARATION TIME 15 MINUTES
COOKING TIME 15 MINUTES
600g brussels sprouts, loose outer leaves removed
1 vegetable stock cube
115g peeled and cooked chestnuts, chopped
grated fresh nutmeg
salt and freshly ground black pepper
1 Make a small nick in the stalk of each sprout. Cook in boiling water with the stock cube until just tender. Drain well and return to the pan.
2 Add the chestnuts and mix well. Season and sprinkle with nutmeg to taste.
