Brussels Sprouts With Chestnuts

Name: Brussels Sprouts With Chestnuts
Total time: 1 h
Yield: 8 servings
Ingredients: 32 chestnuts, peeled; 2 cups chicken stock (preferably homemade); Coarse sea salt and freshly ground pepper to taste; 1 pound brussels sprouts; 2 tablespoons unsalted butter

By Moira Hodgson

Total Time: 1 hour
Rating: 4(16)
Comments: Read comments

Featured in: FOOD; Slow Roasting, Parboiling or Glazing Vegetables to Perfection

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Ingredients

Yield:8 servings

32chestnuts, peeled
2cups chicken stock (preferably homemade)
Coarse sea salt and freshly ground pepper to taste
1pound brussels sprouts
2tablespoons unsalted butter

Ingredient Substitution Guide

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Preparation

Step 1
Simmer the chestnuts, partly covered, in the chicken stock with salt and pepper for about 30 minutes, or until they are almost tender. Turn the heat up and reduce the liquid to a glaze. The recipe can be prepared ahead of time to this point.
Step 2
Parboil the brussels sprouts and drain them. Melt the butter in a skillet, add the sprouts and toss them so that they are thoroughly coated with the butter. Add the chestnuts and heat through. Correct seasoning and serve.

Ratings

4 out of 5

16 user ratings

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Comments

Paula Zankel4 years ago

I have been making this since I saw the recipe in 1981. Recently I discovered vacuum packed chestnuts and they work wonderfully easy with no peeling. Just heat them in the chicken stock and add pre-cooked brussels sprouts to simmer together. For those who are kosher, the butter isn't necessary.

Paula Zankel4 years ago

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