Brussels Sprouts with Chestnuts Recipe
Ingredients
| Chestnuts | 1 1/2 Cup (16 tbs), canned | |
| Chestnuts | 1/2 pound | |
| Melted butter | 2 Tablespoon | |
| Season-All - 1/2 teaspoon | ||
| Savory | 1/8 Teaspoon | |
| Basil leaves | 1/4 Teaspoon | |
| Nutmeg - dash | ||
| Water | 1/2 Cup (16 tbs) | |
| Chicken Seasoned Stock Base - 1 1/2 teaspoons | ||
| Black pepper | 1/4 Teaspoon | |
| Brussels sprouts | 1 Pint | |
| Brussels sprouts package | 1 , frozen | |
Directions
MAKING
1 Thoroughly drain the chestnuts and put in a shallow pan.
2 Cover the chestnuts with a mixture of butter, Season-All, savory, basil leaves and nutmeg.
3 If using fresh chestnuts, make a slit in skin.
4 Cover with water and boil for 25 minutes; cool and peel before using.
5 Bake in 325°Fahrenheit oven for 20 minutes, stirring once.
6 Pour in water, seasoned stock base and pepper to Brussels sprouts.
7 Cook for about 10 minutes or until tender; drain.
8 Gently toss chestnuts and Brussels sprouts together.
SERVING
9 Serve hot.
1 Thoroughly drain the chestnuts and put in a shallow pan.
2 Cover the chestnuts with a mixture of butter, Season-All, savory, basil leaves and nutmeg.
3 If using fresh chestnuts, make a slit in skin.
4 Cover with water and boil for 25 minutes; cool and peel before using.
5 Bake in 325°Fahrenheit oven for 20 minutes, stirring once.
6 Pour in water, seasoned stock base and pepper to Brussels sprouts.
7 Cook for about 10 minutes or until tender; drain.
8 Gently toss chestnuts and Brussels sprouts together.
SERVING
9 Serve hot.
Chef
