Brussels Sprouts With Chestnuts
This savory dish pairs the earthy flavors of fresh chestnuts with tender brussels sprouts, creating a delightful combination that is both comforting and delicious. The gentle preparation allows each ingredient to shine, making it a perfect side dish for any cozy meal.
— Constant Cookbook
Ingredients
- 1/2 lb. fresh chestnuts
- 1 1/2 lb. brussels sprouts
- 2 Tbs. unsalted butter
- Salt and freshly ground pepper, to taste
Instructions
- 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.
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