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Brussels With Chestnuts

Western.Chefs's picture
Ingredients
  Brussels sprouts 2 Pound (900 Grams)
  Butter/Margarine 1 Ounce (25 Grams)
  Canned chestnuts 12 Ounce, drained (350 Grams Or 1 Can)
  Freshly ground black pepper To Taste
  Salt To Taste
Directions

Trim base from sprouts and discard outer leaves.
Cut a small cross in base of each sprout and place in pan of lightly salted boiling water to cook for 10-12 mins until tender.
Meanwhile, melt the fat and saute the chestnuts for 4-5 mins until heated through.
Drain sprouts and add to the chestnuts.
Mix well, season and serve.

Recipe Summary

Course: 
Side Dish
Method: 
Saute
Ingredient: 
Butter

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