Recipes
Sprouts a la Brigoule
Recipe supplied by Bill Newton
75g/3oz dried chestnuts or 175g/6oz fresh chestnuts 1.1l/2pt water 450g/1lb brussel sprouts 110g/4oz carrot, scrubbed and chopped 1 small onion, peeled and finely chopped 425ml/Êml stock or water 50g/2oz butter 25g/1oz wholewheat flour salt and freshly ground black pepper 3 slices of lemon
Preheat the oven to 180C/350F/Gas 4.
If you are using dried chestnuts boil them in 1.1L/2pt of water in a covered pan for 40 minutes or until they are fairly soft.
Keep the cooking liquid for the stock.
Clean and chop the sprouts in half.
Chop the carrot and onion very finely and cook them in the stock for 10 minutes, adding the brussels sprouts during the last few minutes of cooking.
Put the cooked or fresh chestnuts, vegetables and stock into an ovenproof dish.
Mix the butter with the flour and stir this into the vegetables.
Bring the mixture to the boil, then season to taste and put the slices of lemon in amongst the vegetables.
Cover with foil or a matching lid and bake for 25 to 30 minutes.
