Shaved Brussel Sprouts with Currants and Chestnuts

1. 1

   Bring cider to boil in small saucepan.

2. 2

   Remove from heat.

3. 3

   Add currants; let soak 30 minutes.

4. 4

   Using processor fitted with slicing disk, push brussels sprouts through feed tube and slice.

5. 5

   DO AHEAD: Can be made 1 day ahead.

6. 6

   Cover and chill currant mixture.

7. 7

   Wrap brussels sprouts in paper towels, then enclose in resealable plastic bag and chill.

8. 8

   Heat oil in large deep skillet over medium-high heat.

9. 9

   Add chestnuts; saute 2 minutes.

10. 10

    Using slotted spoon, transfer to bowl.

11. 11

    Add brussels sprouts to skillet; saute until beginning to wilt, about 3 minutes.

12. 12

    Add 1/2 cup water and butter; saute until most of liquid evaporates and brussels sprouts are tender but still bright green, adding more water by tablespoonfuls if mixture is dry, about 7 minutes.

13. 13

    Stir in chestnuts, currant mixture, and vinegar; saute until heated through, about 2 minutes.

14. 14

    Season with salt and pepper.

15. 15

    Transfer to bowl.

* Per serving · 4 servings · Values may vary.

No additional tips available.