| Chestnuts & Brussel Sprouts |
Recipe Type: Side Dish
Author:
Ingredients
- 1 pound whole Forest Grove chestnuts
- 1 pound fresh brussels sprouts, stems trimmed
- 3 Tablespoons butter
- 2 minced shallots
- salt and pepper to taste
- pinch of nutmeg
Instructions
- Use a paring knife to cut an X in the flat side of the chestnuts shells.
- Toss them into a pot of boiling water and allow them to cook for about ten minutes.
- Peel away the outer shell and the brown, inner skin.
- Return the peeled chestnuts to the pot of water and continue boiling until they’re tender. This should take about 25 minutes.
- Blanch the brussels sprouts in boiling salted water for about eight minutes or until they’re just tender. Take care not to overcook them or they will be soggy.
- Drain the sprouts well and cut them in half lengthwise.
- Melt the butter in a skillet. Saute the shallots in the butter, then add the chestnuts and the brussels sprouts.
- Toss to coat with the butter. Season with salt, pepper, and a bit of nutmeg.
- Cook until they’re heated through.