Brussels Sprouts With Chestnuts Sage Recipes

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BRUSSELS SPROUTS WITH CHESTNUTS

A holiday tradition at my house.

Provided by Tallgirl6234

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 1h

Yield 8

Number Of Ingredients 6



Brussels Sprouts with Chestnuts image

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.

Nutrition Facts : Calories 183.5 calories, Carbohydrate 32.3 g, Cholesterol 11.4 mg, Fat 5.3 g, Fiber 2.3 g, Protein 3.2 g, SaturatedFat 2.9 g, Sodium 47.5 mg, Sugar 7.7 g

1 pound fresh chestnuts
1 pound Brussels sprouts, halved
3 tablespoons butter
2 shallots, minced
salt and ground black pepper to taste
1 pinch ground nutmeg, or to taste

BRUSSELS SPROUTS WITH CHESTNUTS

Categories     Dairy     Nut     Vegetable     Side     Thanksgiving     Vegetarian     Quick & Easy     High Fiber     Fall     Chestnut     Brussels Sprout     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7



Brussels Sprouts with Chestnuts image

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.

2 tablespoons unsalted butter
3/4 teaspoon salt
1/2 teaspoon black pepper
1 1/4 cups water
2 lb Brussels sprouts, trimmed and halved lengthwise (8 cups)
1 cup heavy cream
2/3 cup bottled roasted whole chestnuts (4 oz), coarsely crumbled

BRUSSELS SPROUTS WITH CHESTNUTS

Provided by Moira Hodgson

Categories     side dish

Time 1h

Yield 8 servings

Number Of Ingredients 5



Brussels Sprouts With Chestnuts image

Steps:

  • Simmer the chestnuts, partly covered, in the chicken stock with salt and pepper for about 30 minutes, or until they are almost tender. Turn the heat up and reduce the liquid to a glaze. The recipe can be prepared ahead of time to this point.
  • Parboil the brussels sprouts and drain them. Melt the butter in a skillet, add the sprouts and toss them so that they are thoroughly coated with the butter. Add the chestnuts and heat through. Correct seasoning and serve.

Nutrition Facts : @context http, Calories 190, UnsaturatedFat 2 grams, Carbohydrate 34 grams, Fat 5 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 420 milligrams, Sugar 2 grams, TransFat 0 grams

32 chestnuts, peeled
2 cups chicken stock (preferably homemade)
Coarse sea salt and freshly ground pepper to taste
1 pound brussels sprouts
2 tablespoons unsalted butter

BRUSSELS SPROUTS WITH CHESTNUTS

Provided by Moira Hodgson

Categories     dinner, side dish

Time 50m

Yield 6 - 8 servings

Number Of Ingredients 5



Brussels Sprouts With Chestnuts image

Steps:

  • Prepare the sprouts by trimming the outer leaves and cutting a cross in the stem. Heat the butter in a heavy frying pan and add the chestnuts.
  • Pour in the stock, cover, and simmer slowly for 20 minutes or until tender. Add the sprouts and add more stock if necessary, barely to cover.
  • Replace the lid and cook for five to 10 minutes or until tender. Correct seasoning and serve.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 2 grams, Carbohydrate 37 grams, Fat 4 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 510 milligrams, Sugar 3 grams, TransFat 0 grams

2 pounds brussels sprouts
1 pound chestnuts, peeled
2 tablespoons unsalted butter
1 to 2 cups chicken stock, preferably homemade
Coarse salt and freshly ground pepper to taste

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