Brussels Sprouts with Chestnuts

Ingredients

• 500 g Brussels sprouts (trimmed)
• 500 g chestnuts
• 1 Shallot
• 2 Garlic cloves
• 1 apple
• 2 EL vegetable oil
• 0.5 TL ground coriander
• 0.5 TL ground cumin
• 0.5 TL ground turmeric
• 1 TL flour
• 300 ml Vegetable broth
• 30 g sultanas
• Salt
• Pepper
• 150 g plain yogurt
• Salt
• Pepper
• 1 TL finely sliced mint
• 2 freshly baked naan breads

Instructions

1. 1.

   Halve the Brussels sprouts and cook in boiling salted water for about 15 minutes. Remove and plunge into ice water, then drain well. Score chestnut shells crosswise with a small sharp knife without cutting into the flesh. Place chestnuts in a heat‑proof dish and bake in a preheated oven at 220°C for about 15 minutes. Remove the cracked shells from the still hot chestnuts while holding them with a cloth; you should obtain roughly 300 g peeled chestnuts. Peel, quarter, core the apple and cut the flesh into strips. Dice the shallot and garlic finely. Heat oil, sauté onion and garlic, sprinkle spices and flour over and cook briefly. Add chestnuts, Brussels sprouts and broth, simmer for 8 minutes. Add apple strips and sultanas, cook another 3–4 minutes, season with salt and pepper.

2. 2.

   Mix yogurt with salt, pepper and mint.

3. 3.

   Arrange Brussels sprout‑chestnut mixture on a plate, top each portion with a dollop of yogurt, and serve.