Brussels Sprouts and Chestnuts

1. 1

   Clean Brussels sprouts, removing any wilted leaves.

2. 2

   Cook, uncovered in a large amount of rapidly boiling water until tender, about eight to ten minutes.

3. 3

   Drain, saving one cup of the cooking water.

4. 4

   Shell and blanch the chestnuts; cook in boiling salted water until chestnuts are tender.

5. 5

   Brown two tablespoons butter, add sugar and cooked chestnuts; stir constantly until chestnuts are well browned.

6. 6

   Heat two tablespoons butter; add flour and brown slightly.

7. 7

   Add the one cup reserved Brussels sprouts cooking water gradually, stirring constantly and cook until smooth.

8. 8

   Combine chestnuts and sprouts, season with salt and heat through.

* Per serving · 4 servings · Values may vary.

No additional tips available.