Brussels Sprouts with Chestnuts
Total time: 50 minutes
What would winter be without Brussels sprouts and chestnuts? The holidays would never be the same. But I think they're good anytime you can find the ingredients. This serves 4 or 2 for 2 meals.
Ingredients:
- 25 - 30 Brussels sprouts, 450gr, 15.9oz
- 18 - 24 chestnuts, fresh or canned, 168gr, 6oz
- 2 cups (16oz, 500ml) beef stock if using fresh chestnuts
- 1/2 cup (4oz, 125ml) beef stock if using canned chestnuts, 112gr, 4oz
- 3 tbs butter, 42.6gr, 1.5oz
- 1 tsp thyme
- 1/4 tsp sea salt and fresh pepper, 1.5gr, .05oz
Instructions:
- If using fresh chestnuts: With a sharp knife cut an 'X' through tough outer shell. Put in a saucepan and cover with water.
- Bring to a boil over medium-high heat. Reduce heat to medium-low and boil for 5 minutes.
- Remove pan from heat. Removing 1 chestnut at a time peel off shells and inner skin. Chestnuts must stay hot to peel easily. If they cool down too much while you are working, bring them to a boil again.
- Put peeled chestnuts into a saucepan, cover with beef broth, bring to a simmer over medium heat and simmer for 15 minutes, until tender. Drain.
- If using canned chestnuts: Rinse and drain.
- To cook Brussels sprouts: Slice a bit off of the stem end and peel away the outer leaves - any that are damaged, wilted or discolored. With the tip of your knife make a small X in the stem end - that, supposedly, aids even cooking.
- Put into a saucepan with 1/2 cup beef stock, and enough water to almost cover. Cover and bring to a boil.
- Reduce heat and simmer until done, 10 - 15 minutes. They should be just tender when pierced with a sharp knife.
- When done remove, drain and set aside. Both steps can be done earlier in the day and finished at the last minute.
- To finish: Melt butter in a medium saucepan over medium heat.
- Add thyme and pepper and combine.
- Add sprouts and chestnuts and sauté about 5 minutes (longer if sprouts and/or chestnuts are cold) Sprinkle with salt and serve.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
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Sautéed Leftover Brussels Sprouts and Chestnuts
Total time: 25 minutes
Simply sliced or chopped and fried until light brown, a great way to reheat the leftovers.
Ingredients:
- leftover sprouts and chestnuts, half of the above recipe
- 1 onion or shallot, 88gr, 3.1oz
- 1/2 tsp thyme
- 1 tsp butter, 5gr, .17oz
- 1 tsp olive oil, 4.5gr, .16oz
Instructions:
- Peel and thinly slice onion.
- Slice sprouts (they'll kind of shred) and chestnuts (they may crumble).
- Heat butter and oil in medium nonstick skillet over medium heat.
- Add onion and sauté 15 minutes or until lightly browned.
- Add sprouts, chestnuts and thyme and sauté another 5 - 10 minutes or until heated through and starting to brown.
- Remove, sprinkle with salt and pepper if desired and serve.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
