500 g brussels sprouts
250 g tinned or vacum packed cooked chesnuts
2 level tbs of brown breadcrumbs
50 g plant based spread
Remove the outer leaves of the sprouts and make a cross-cut in the stem end.
Cook the vegetables in salted water for approx 8 mins (or less) until just tender. Drain.
Melt 1 tbs of the spread in a frying pan and gently sautee the sprouts
with the chesnuts. In a small frying pan, add the remaining spread and mustard
and gently fry. Coat the brussel and chesnut with the hot butter and crumbs.
Tip : Be careful not to overcook the brussels sprouts or they will end up mushy.
250 g tinned or vacum packed cooked chesnuts
2 level tbs of brown breadcrumbs
50 g plant based spread
Remove the outer leaves of the sprouts and make a cross-cut in the stem end.
Cook the vegetables in salted water for approx 8 mins (or less) until just tender. Drain.
Melt 1 tbs of the spread in a frying pan and gently sautee the sprouts
with the chesnuts. In a small frying pan, add the remaining spread and mustard
and gently fry. Coat the brussel and chesnut with the hot butter and crumbs.
Tip : Be careful not to overcook the brussels sprouts or they will end up mushy.
