Brussels Sprouts With Chestnuts
|Brussels sprouts||1⁄2 Pound|
|Beef bouillon cube||1|
|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.
Pour beef broth over all.
Sprinkle with buttered crumbs.
Heat in a 350CF oven 15 to 20 minutes, or until crumbs are lightly browned.