Brussels Sprouts Water Chestnuts Recipes

Steps:

• Score the flat side of each chestnut with an X. Place the chestnuts into a large pot filled with water and bring to a boil. Cook for 10 minutes, then remove chestnuts from the pot. Allow to cool slightly, then peel outer shell and brown skin. Return chestnuts to the pot and continue to boil over medium heat until tender, 20 to 25 minutes. Drain and set aside.
• Meanwhile, bring another large pot of lightly salted water to a boil. Add the Brussels sprouts, and cook uncovered until tender, 7 to 10 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and set aside.
• Heat the butter in a skillet over medium heat. Stir in the shallots; cook and stir until the shallots has softened and turned translucent, about 5 minutes. Stir in the chestnuts and Brussels sprouts. Season with salt, pepper, and nutmeg. Continue cooking and stirring until heated through, about 5 minutes.

Steps:

• Remove any loose leaves and trim stem ends of brussels sprouts. Cut an "x" in the core end of each with a sharp knife. , Place sprouts in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender., In a large skillet, melt butter. Add the water chestnuts, salt, pepper and nutmeg; heat through. Stir in brussels sprouts.

Steps:

• Place sprouts in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 9-11 minutes or until crisp-tender., Meanwhile, in a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in water chestnuts. Transfer brussels sprouts to a serving dish; serve with water chestnut mixture.

Steps:

• Bring butter, salt, pepper, and 1 cup water to a boil over high heat in a deep 12-inch heavy skillet, then add Brussels sprouts and simmer, partially covered, stirring occasionally, until crisp-tender, 6 to 8 minutes. Remove lid and boil over moderately high heat until water is evaporated and sprouts are lightly browned, 3 to 4 minutes. Add cream and remaining 1/4 cup water and bring to a boil, stirring. Add chestnuts, then reduce heat and simmer, stirring occasionally, until heated through, about 2 minutes.

Steps:

• Bring broth to a boil, add sprouts and simmer uncovered for 7 minutes, or a bit longer depending on the size, they should be fork tender, drain well.
• Add butter,sugar, thyme, chestnuts salt& Pepper to the sprouts.
• Saute until the sprouts/ chestnuts are hot and glazed.
• Squeeze or sprinkle the fresh lemon juice over them.
• Serve hot.

Steps:

• Wash brussels sprouts thoroughly, and remove discolored leaves. Cut off stem ends, and slash bottom of each sprout with a shallow x. Place brussels sprouts and water in a saucepan. Cook over medium-high heat until mixture comes to a boil; cover, reduce heat, and simmer 8 to 10 minutes or until tender. Drain. Place sprouts in a lightly greased 1-1/2 quart casserole; layer water chestnuts over sprouts. Combine soup and next 4 ingredients in a saucepan; cook over medium heat until cheese melts, stirring occasionally. Pour soup mixture over water chestnuts. Sprinkle with almonds. Note: two (10 oz) packages frozen brussels sprouts cooked according to package directions may be substituted for fresh sprouts

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Trim each sprout by cutting a little piece off the bottom. With a small paring knife, make an X in the top of the sprout. Repeat with all sprouts and place in steamer over 2 inches of boiling water. Steam the sprouts covered for about 10 minutes or until tender.
• Remove sprouts from pot and allow to cool. Cut each sprout in half and place in a casserole dish. Layer the chestnuts on top of the sprouts. Place the oranges on top of the chestnuts. If using whole roasted chestnuts, follow instructions in step 4
• Add the broth and pour over all ingredients. Drizzle the casserole with oil. Grind in pepper and salt. Bake for 15 minutes or until oranges are soft.
• To roast whole chestnuts: Mark an X on the rounded side of each chestnut with a pairing knife. Place all the chestnuts on a baking sheet, and roast in the oven for about 30 minutes or until soft. Let cool. Peel, trying to keep the chestnuts as whole as possible.