Simple, quick and easy to make for your upcoming special event. Enjoy!


  • 1 and ½ kg of Brussels sprouts
  • 500 grams of Portuguese chestnuts
  • 50 grams of butter
  • Black pepper to taste
  • Salt to taste

Preparation Mode

  1. Cook the chestnuts (see Mom’s Tips).
  2. Clean the Brussels sprouts.
  3. Remove the toughest leaves and place the Brussels sprouts in boiling salted water.
  4. Cover and cook over low heat for approximately 8 minutes, until soft.
  5. Do not overcook to avoid compromising the aroma and flavor.
  6. In a pan, melt the butter.
  7. Add the already cooked, peeled chestnuts and stir until hot.
  8. Drain the water from the Brussels sprouts and mix them with the heated chestnuts.
  9. Season with pepper, salt and serve.

Mom Tips

To cook the chestnuts, wash them well under running water and make a cut in the tip of each chestnut. If you prefer, you can make the cut in the thickest part of the chestnut. Place them in the pressure cooker with 1 tablespoon of salt and cover well with water. Close the pan and put it on fire. Count 35 minutes after the pan sizzles. Turn off the heat, let the pressure release naturally. When the pan is no longer under pressure, open it, drain the water and, before the chestnuts cool, peel them.

If you prefer sweet, replace the salt with 2 tablespoons of sugar and add 1 bag of fennel tea to the water.

Approximate recipe yield is 10 servings.


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