Ingredients
- 1 1/2 brussel sprouts
- 240 ml chicken broth
- 140 gr chestnuts
- 3 gr cornstarch
- 1 gr rosemary
- 1 gr tarragon
- 1 gr cumin
blanche brussel sprouts in boiling water 5 10 minutes. Run cold water over them. Take chestnuts, with a sharp knife, make an X on the top of each one. Brush each chestnut with oil.
Bake for 20 minutes at 200ºC . Then shell. Mix sprouts, chestnuts and seasoning. Season with salt and pepper. Pour over broth. Bake at 180ºC for 20 minutes (can extend). Remove from oven. Pour liquid into pan and mix with cornstarch and water. Cook over medium heat till thickened. Pour over vegetables.
