|
BRUSSELS
SPROUTS WITH CHESTNUTS
1/2
pound fresh chestnuts
1 1/2 pounds fresh brussels sprouts
2 tablespoons unsalted butter
Salt and black pepper
Using
sharp knife, make small X across flat side
of each chestnut. Place chestnuts in saucepan
and add water to cover. Over medium heat,
bring to a simmer, reduce heat to low and
cook 45 to 55 minutes, until chestnuts can
be easily pierced with knife. Remove from
heat. Using slotted spoon, remove chestnuts
a few at a time from water (chestnuts are
easier to peel when hot). Peel away shells
and inner sheaths and discard.
|
 |
Remove
outer leaves from brussels sprouts and discard.
In large saucepan, bring water to boil. Add brussels
sprouts and simmer, uncovered, 6 to 8 minutes,
until tender. Drain and return to saucepan. Over
medium heat, add chestnuts and butter and cook
1 minute, until butter melts and chestnuts are
hot. Season with salt and pepper.
Serves
6 to 8.
[Holiday
Cooking & Entertaining, Woman's
Day Specials]
|
