Brussels Sprouts with Chestnuts
Dried chestnuts, available in specialty shops, make a good stand-in for fresh. Cook them in boiling water until tender and proceed with the recipe starting with Step 2. If you like, you may substitute frozen Brussels sprouts for the fresh. Make an "X" with a paring knife in the trimmed end of each sprout to ensure the centers are tender.
  • 1 pound fresh chestnuts
  • 1 pound Brussels sprouts, stem ends trimmed
  • 2 teaspoons olive oil
  • 2 scallions, thinly sliced
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon rosemary
  • 1 teaspoon grated lemon zest
  • 2 teaspoons cold unsalted butter

1. With sharp paring knife, cut an "X" into flat side of each chestnut. In large saucepan of boiling water, cook chestnuts 15 minutes until tender; drain. When cool enough to handle, peel and quarter chestnuts.

2. Meanwhile, in steamer, steam Brussels sprouts 7 minutes until tender; drain well.

3. In large skillet, heat oil over low heat. Add scallions and garlic and cook 2 minutes until scallions are tender. Stir in chestnuts, Brussels sprouts, salt, and rosemary and cook until chestnuts and Brussels sprouts are piping hot.

4. Add lemon zest and 1/4 cup of water and bring to a boil. Remove from heat and swirl in butter.

Nutritional Information
Per serving: 331 calories, 7.4g total fat, 2.1g saturated fat, 3.2g monounsaturated fat, 1.6g polyunsaturated fat, 13g dietary fiber, 6g protein, 63g carbohydrate, 5mg cholesterol, 321mg sodium.
Good source of: fiber, magnesium, potassium, riboflavin, thiamin, vitamin B6, vitamin C, vitamin K.

Date Published: 09/19/2005 > Printer-friendly Version

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