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| Brussels Sprouts with Chestnuts |
| Quantity |
Unit |
Pre-instructions Ingredient Post-instructions |
| 1/2 |
Pound(s) |
fresh chestnuts |
| 1 1/2 |
Pound(s) |
brussels sprouts |
| 2 |
Tablespoon(s) |
unsalted butter |
| 1 |
Dash(es) |
freshly ground |
| Using a sharp paring knife or a chestnut knife, make a small X across the flat side of |
| each chestnut. Place the chestnuts in a saucepan, add water to cover and place over |
| medium heat. Bring to a simmer, reduce the heat to low and cook until the nut meats |
| can be easily pierced with a knife, 45 to 55 minutes. Remove from the heat. Using a |
| slotted spoon, remove the chestnuts a few at a time from the hot water (the nuts are |
| easier to peel when hot). Peel away the hard shells and soft inner skins and discard. |
| Remove any damaged outer leaves from the brussels sprouts and discard. Bring a |
| large saucepan three-fourths full of water to a boil over high heat. Add the brussels |
| sprouts, reduce the heat to low and simmer, uncovered, until tender, 6 to 8 minutes. |
| Drain and return to the saucepan. Add the chestnuts and butter and place over |
| medium heat until the butter melts and the chestnuts are hot, about 1 minute. Stir well |
| and season with salt and pepper. Transfer to a warmed serving dish and serve hot. |
| Adapted from Complete Seasons Cookbook,by Joanne Weir (Time-Life Books, 2000). |
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