Brussels sprouts
Blanched Brussels Sprouts & Chestnuts
Posted by Carole Koch
1 pound whole chestnuts
1 pound Brussels sprouts, trimmed
3 tablespoons butter
2 shallots, minced
Salt and black pepper, to taste
1 pinch nutmeg
Cut an X in the flat side of each chestnut shell. Toss into a pot of boiling water and cook for 10 minutes. Peel away the outer shell and brown skin. Return the peeled chestnuts to the pot of water and boil until tender, about 25 minutes. Blanch the Brussels sprouts in boiling salted water for about 8 minutes or until just tender. Do not over cook. Drain well; cut in half lengthwise. Melt butter in a skillet; sauté shallots. Add the chestnuts and sprouts, toss to coat with the butter. Season with salt, pepper and nutmeg. Cook for 5 minutes to heat through.
Serves 6.
From fooddownunder.com.