Creamed Brussels sprouts with chestnuts

• Brussels sprouts↗900g g

  trimmed

• onion↗2

  finely chopped

• vegetable oil↗2 tsp tsp
• butter↗50g g
• garlic cloves↗2

  minced

• vegetable stock cube↗½

  crumbled

• double cream↗250ml ml
• freshly grated nutmeg1 tsp tsp

  plus extra for serving

• vacuum-packed chestnuts200g g

  coarsely chopped

Step-by-step instructions

1. 1

   Fill a large pot with salted water, bring to a boil, add the Brussels sprouts and boil for 3‑4 minutes until slightly tender. Drain and rinse under cold water.

2. 2

   Meanwhile, very carefully sauté the onion in the oil and half the butter for about 10 minutes until soft. Add the garlic and vegetable stock cube, cook for 2 minutes, stirring, until everything combines. Remove from heat.

3. 3

   Coarsely chop the sprouts by hand or in a food processor, then combine them with the onion and remaining butter, add the double cream and nutmeg. Return to the heat and cook until the cream boils. Season to taste. Add the chestnuts and sprinkle a little extra nutmeg before serving.