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Sprouts And Chestnuts Recipe
|Brussels sprouts||1 1⁄2 Pound (750 Gram)|
|Lemon rind strip||1|
|Unsalted butter||50 Milliliter (1/4 Cup)|
|Chestnuts||16 , peeled and cooked|
Serving size: Complete recipe
Calories 990 Calories from Fat 402
% Daily Value*
Total Fat 46 g70.4%
Saturated Fat 26.8 g133.8%
Trans Fat 0 g
Cholesterol 107.5 mg35.8%
Sodium 575.8 mg24%
Total Carbohydrates 134 g44.7%
Dietary Fiber 34 g135.9%
Sugars 29.9 g
Protein 28 g55.9%
Vitamin A 127.7% Vitamin C 985.5%
Calcium 31.3% Iron 53.6%
*Based on a 2000 Calorie diet
In large saucepan of boiling water, cook brussels sprouts and lemon rind over medium heat, partially covered, for 5 to 7 minutes or until tender crisp.
Drain and transfer to plate, discarding lemon rind; keep warm.
In same saucepan, melt butter over medium low heat; cook chestnuts for 5 minutes or until golden.
Return brussels sprouts to pan; season with nutmeg, salt and pepper to taste.
Cover and cook for 3 minutes or until brussels sprouts are heated through, shaking pan occasionally to prevent browning.