Festive Chestnuts and Sprouts
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(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
344
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 344 cal. | (16 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 19.6 g | (65 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 460.6 μg | (768 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 351 μg | (117 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 1.9 μg | (4 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 357 mg | (376 %) | ||
| Potassium | 1,970 mg | (49 %) | ||
| Calcium | 136 mg | (14 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 229 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ¼ cups Chestnuts (in shells)
- ⅞ cup chicken stock
- 5 cups Brussels sprouts
- 1 pinch salt
- 2 Tbsps butter
- salt
- freshly ground Black pepper
Product recommendation
Peel the nuts whilst hot, to ensure removal of the inner brown furry skin, which is bitter.
Preparation steps
1.
Make a small cut in the flat side of each chestnut and put into a pan. Cover with cold water and bring to a boil. Remove from the heat and peel the chestnuts, taking a few at a time from the hot water.
2.
Put the peeled chestnuts into a pan with the stock and bring to a boil. Cover and simmer gently for about 12 minutes until tender. Drain and allow to cool slightly. Chop the chestnuts roughly.
3.
Put the Brussels sprouts in a pan and just cover with water. Add the salt, cover and bring to a boil. Simmer for 5-6 minutes until the sprouts are tender. Drain well.
4.
Add the butter, salt, pepper and chestnuts to the Brussels sprouts and stir. Tip into a warm serving dish.
