Blanched Brussels Sprouts with Chestnuts

1. 1

   Use a paring knife to cut an X in the flat side of each chestnut shell.

2. 2

   Toss into a pot of boiling water and cook for 10 minutes.

3. 3

   Peel away the outer shell and brown skin.

4. 4

   Return the peeled chestnuts to the pot of water and boil until tender, about 25 minutes.

5. 5

   Blanch the Brussels sprouts in boiling salted water for about 8 minutes or until they are just tender.

6. 6

   Take care not to over cook.

7. 7

   Drain the Brussels sprouts well and cut in half lengthwise.

8. 8

   Melt butter in a skillet and saute the shallots.

9. 9

   Add the chestnuts and Brussels sprouts, toss to coat with the butter.

10. 10

    Season with salt, pepper and nutmeg.

11. 11

    Cook for 5 minutes until heated through

* Per serving · 4 servings · Values may vary.

No additional tips available.