Brussels Sprouts with Chestnuts |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 8 |
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A touch of cream transforms this dish into a sumptuous side that exposes the luxurious character of this often homely vegetable. Ingredients:
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 |
Directions:
1. 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.
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