Sprouts a la Brigoule

from Sue Matthews

Ingredients: (those marked * are available from Banc Organics)


75g/3oz dried chestnuts or 175g/6oz fresh chestnuts
450g/1lb brussel sprouts
110g/4oz carrot, scrubbed and chopped
1 small onion, peeled and finely chopped
425ml 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.