Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Your welcome to be apart of Anesis Club (Private) after at least becoming a FREE Rookie in my Network at this link https://www.onelife.eu/signup/nenosplace

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Brussels Sprouts with Chestnuts

Share

Lobo
Moderator
Moderator

Posts : 19643
Thanked : 938
Join date : 2013-01-12

Brussels Sprouts with Chestnuts

Post by Lobo on Fri Jan 22, 2016 3:03 am


Brussels Sprouts with Chestnuts

Be the first to Write a Review
Prep Time: 20 minutes
Cook Time: 55 minutes
Servings: 6
Brussels sprouts, which resemble miniature cabbages, grow in neat rows on long stalks. This dish is delicious served alongside roast turkey or duck.



  • Printer Friendly Version






  • 151

Ingredients:


  • 1/2 lb. fresh chestnuts
  • 1 1/2 lb. brussels sprouts
  • 2 Tbs. unsalted butter
  • Salt and freshly ground pepper, to taste


Wine Pairing

This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.

Directions:

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 Williams-Sonoma, Complete Seasons Cookbook, by Joanne Weir (Time-Life Books, 2000).

Related Tips


  • All About Chestnuts

    Current date/time is Wed Jan 18, 2017 1:02 pm