Brussels Sprouts With Chestnuts Recipe
Ingredients
| Brussels sprouts | 1⁄2 Pound | |
| Beef bouillon cube | 1 | |
| Chestnuts | 1⁄2 Pound | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | To Taste (Few Grains) | |
| Ground nutmeg | To Taste (Few Grains) | |
| Butter/Margarine | 2 Tablespoon (Adjust Quantity As Needed) | |
| Buttered breadcrumbs | 1⁄4 Cup (4 tbs) |
Directions
Cook Brussels sprouts; drain, reserving 1/2 cup liquid.
Dissolve bouillon cube in liquid; set aside.
Rinse chestnuts, make a slit on two sides of each shell and put into a saucepan; cover with boiling water and boil about 20 minutes.
Remove shells and skins; return nuts to saucepan and cover with boiling salted water.
Cover and simmer 8 to 20 minutes or until chestnuts are tender; drain.
Mix chestnuts with Brussels sprouts.
Turn one half of mixture into a buttered 1 quart casserole.
Sprinkle with half of a mixture of salt, pepper, and nutmeg.
Dot generously with butter.
Repeat procedure.
Pour beef broth over all.
Sprinkle with buttered crumbs.
Heat in a 350CF oven 15 to 20 minutes, or until crumbs are lightly browned.
Dissolve bouillon cube in liquid; set aside.
Rinse chestnuts, make a slit on two sides of each shell and put into a saucepan; cover with boiling water and boil about 20 minutes.
Remove shells and skins; return nuts to saucepan and cover with boiling salted water.
Cover and simmer 8 to 20 minutes or until chestnuts are tender; drain.
Mix chestnuts with Brussels sprouts.
Turn one half of mixture into a buttered 1 quart casserole.
Sprinkle with half of a mixture of salt, pepper, and nutmeg.
Dot generously with butter.
Repeat procedure.
Pour beef broth over all.
Sprinkle with buttered crumbs.
Heat in a 350CF oven 15 to 20 minutes, or until crumbs are lightly browned.
Chef
