Brussels Sprouts with Chestnuts

Sep 25, 2018 at 7:00 AM by Cooking from the Farmers Market, William Sonoma cookbook

Serves: 6 peps
Time: 30 minutes

1/2 fresh chestnuts or hazelnuts
1 to 1 1/2 lb brussel sprouts
Salt & Peper
2 tbsp unsalted butter

  1. In a saucepan bring water to a boil and add the chestnut. Cook until the nut meat is tender. 
  2. Remove from heat, drain and let cool
  3. Cut the brussels sprouts in half and bring a large saucepan of salted water to a boil.  Add the brussels prouts and simmer uncovered for 6 to 8 minutes until tender
  4. Drain and return brussels sprouts to the saucepan. Add the butter and chestnuts cooking over medium heat until the nuts are hot. Stir often roughly 2 minutes. 
  5. Season with salt & pepper and serve


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