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Brussels Sprouts With Chestnuts

Charles.Durand's picture
  Brussels sprouts 1⁄2 Pound
  Beef bouillon cube 1
  Chestnuts 1⁄2 Pound
  Salt 1⁄2 Teaspoon
  Pepper To Taste (Few Grains)
  Ground nutmeg To Taste (Few Grains)
  Butter/Margarine 2 Tablespoon (Adjust Quantity As Needed)
  Buttered breadcrumbs 1⁄4 Cup (4 tbs)

Cook Brussels sprouts; drain, reserving 1/2 cup liquid.
Dissolve bouillon cube in liquid; set aside.
Rinse chestnuts, make a slit on two sides of each shell and put into a saucepan; cover with boiling water and boil about 20 minutes.
Remove shells and skins; return nuts to saucepan and cover with boiling salted water.
Cover and simmer 8 to 20 minutes or until chestnuts are tender; drain.
Mix chestnuts with Brussels sprouts.
Turn one half of mixture into a buttered 1 quart casserole.
Sprinkle with half of a mixture of salt, pepper, and nutmeg.
Dot generously with butter.
Repeat procedure.
Pour beef broth over all.
Sprinkle with buttered crumbs.
Heat in a 350CF oven 15 to 20 minutes, or until crumbs are lightly browned.

Recipe Summary

Side Dish

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Brussels Sprouts With Chestnuts Recipe