CHESTNUTS WITH BRUSSELS SPROUTS
The Silver Spoon, Phaidon Press
Serves 4
Ingredients
• 1 pound 2 ounces chestnuts
• 1/4 cup butter, plus extra for greasing
• 1 shallot, chopped
• 1 pound 2 ounces Brussels sprouts, trimmed
• juice of 1 lemon, strained
• pinch of freshly grated nutmeg
• 1 cup fontina cheese, freshly grated
• salt and pepper
Directions
Cut a slit in each chestnut with a small knife, place in a pan and add water to cover.
Bring to a boil and cook for 20 minutes.
Melt half the butter in a pan, add the shallot and cook over low heat, stirring occasionally, for 5 minutes.
Add the Brussels sprouts, lemon juice and 1/2 cup water.
Season with salt and pepper and add the nutmeg.
Cover and simmer for about 10 minutes.
Meanwhile, preheat the oven to 400°F.
Grease an ovenproof dish with butter.
Drain the chestnuts, refresh under cold running water, peel off the shells and inner skins and place in the prepared dish.
Add the Brussels sprouts with a little of their cooking liquid.
Sprinkle the fontina on top and dot with the remaining butter.
Bake for 30 minutes.
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