Vegan Brussels Sprouts with Chestnuts
|Chestnuts||1 Pound, blanched and peeled (450 Gram)|
|Vegetable stock||575 Milliliter (2 1/2 Cups)|
|Brussels sprouts||2 Pound, steamed (900 Gram)|
Put the chestnuts into a saucepan with the vegetable stock, celery and sugar and simmer for 35 to 40 minutes or until tender.
Drain the chestnuts and discard the celery stalk.
Add the butter to the pan and melt it over low heat.
Return the chestnuts to the pan, add the sprouts and seasoning to taste arid serve.