Brussels With Chestnuts
|Brussels sprouts||2 Pound (900 Grams)|
|Butter/Margarine||1 Ounce (25 Grams)|
|Canned chestnuts||12 Ounce, drained (350 Grams Or 1 Can)|
|Freshly ground black pepper||To Taste|
Trim base from sprouts and discard outer leaves.
Cut a small cross in base of each sprout and place in pan of lightly salted boiling water to cook for 10-12 mins until tender.
Meanwhile, melt the fat and saute the chestnuts for 4-5 mins until heated through.
Drain sprouts and add to the chestnuts.
Mix well, season and serve.