Established in 2006 as a Community of Reality

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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Brussels Sprouts with Chestnuts

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Brussels Sprouts with Chestnuts Empty Brussels Sprouts with Chestnuts

    Post by Lobo Fri 22 Jan 2016, 2:03 am

    Brussels Sprouts with Chestnuts Img28l
    Brussels Sprouts with Chestnuts
    Brussels Sprouts with Chestnuts Translucent
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    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.






    • 151

    Ingredients:


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

    Brussels Sprouts with Chestnuts Wine-pairing-icon-white

    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).

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