| | Brussels Sprouts with Chestnuts 1 2 dozen chestnuts
4 cups of cooked Brussels sprouts
5 tablespoons of butter Using the chestnuts, make a cross on the flat side of the chestnuts. Roast the chestnuts for 20 minutes at 350ºF. Shell and peel the bitter inner skin. Simmer in water for 45 minutes or until soft. Mix the chestnuts and sprouts and butter. Heat and serve. Serves 6 |
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Brussels Sprouts and Chestnuts 2
Categories: Tarragon, Chicken Broth, Chicken, Corn, Holidays, Vegetables
1 1/2 pound of Brussels sprouts
1/2 pound of Chestnuts
1/2 teaspoon of Rosemary
1/2 teaspoon of Tarragon
1/2 teaspoon of Cumin
1 cup of chicken broth
1 tablespoon of cornstarch
Fat grams per serving: Approx. Cook Time: 40 Blanche Brussels sprouts in boiling water 5 - 10 minutes. Run cold water over them. Take chestnuts, with a sharp knife, make an "X" on the top of each one. Brush each chestnut with oil. Bake for 20 minutes at 400ºF. Then shell. Mix sprouts, chestnuts and seasoning. Season with salt and pepper. Pour over broth. Bake at 350ºF. for 20 minutes (can extend). Remove from oven. Pour liquid into pan and mix with cornstarch and water. Cook over medium heat till thickened. Pour over vegetables. Source: Neils Mom (Toronto Sun orig) posted by Anne MacLellan File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcorr.zip
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