Brussels sprouts with sweet chestnut

1

Clean the brussels sprouts and boil them a dente. (Apprx 7 min)

2

Peel the carrots and slice them in 0.5 cm slices. Boil until a dente. (Apprx 6 min)

3

Heat the olive oil and fry the chopped onion. Cut the mushrooms in quarters and add to onion.

4

Fry the speckjes on high fire until crisp.

5

Half the pre-steamed chestnuts.

6

Add chestnuts, sprouts, speckjes and carrots to the onion/mushroom mixture.

7

Can be served with wholegrain rice but is even so delicious without.