Brussels Sprouts With Chestnuts
Published November 15, 1997
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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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
Nutritional analysis per serving (8 servings)
34 grams carbs; 9 milligrams cholesterol; 190 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 5 grams fat; 2 grams fiber; 420 milligrams sodium; 4 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
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.
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.