Comté cheese soufflé
Raymond Blanc's recipe for this sumptuous dinner party starter, with a luxurious cheesy sauce, is guaranteed to impress – use gruyère or emmenthal cheese, if you prefer
Braised chestnuts, apples & brussels sprouts
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 50g unsalted butter
- 400g raw peeled chestnut(or frozen raw peeled chestnuts, defrosted)
- 1 celery stickcut into 1cm/1/2in slices
- 1 Braeburn apple(about 100g/4oz), skin on, cored and cut into 8 segments
- 100ml water(or light chicken stock)
- 2 tsp golden caster sugar
- 1 tbsp lemon juice
- 400g brussels sprouts
Nutrition: per serving
- kcal234
- fat9g
- saturates5g
- carbs29g
- sugars9g
- fibre8g
- protein5g
- salt0.1g
Method
step 1
Heat the butter in a medium saucepan on a low heat. Add the chestnuts, celery and apple, and cook gently for 4 mins. Pour in the stock, bring to the boil and season with 1 tsp fine sea salt, 2 pinches freshly ground white pepper, the sugar and lemon juice. Cover and cook on a low heat (so that the bubbles are just breaking the surface) for 20-25 mins until soft and melting.
step 2
Meanwhile, blanch the brussels sprouts in boiling salted water for 6 mins, then drain well. Add the sprouts to the chestnut pan, sizzle for 5 mins, then tip into a serving dish.
