Sprouts And Chestnuts
|Brussels sprouts||1 1⁄2 Pound (750 Gram)|
|Lemon rind strip||1|
|Unsalted butter||50 Milliliter (1/4 Cup)|
|Chestnuts||16 , peeled and cooked|
Cut X in base of each brussels sprout.
In large saucepan of boiling water, cook brussels sprouts and lemon rind over medium heat, partially covered, for 5 to 7 minutes or until tender crisp.
Drain and transfer to plate, discarding lemon rind; keep warm.
In same saucepan, melt butter over medium low heat; cook chestnuts for 5 minutes or until golden.
Return brussels sprouts to pan; season with nutmeg, salt and pepper to taste.
Cover and cook for 3 minutes or until brussels sprouts are heated through, shaking pan occasionally to prevent browning.