Venus... you had asked for this recipe on one of the earlier incarnations of the forum. I'm sorry it took so long to get it to you.Brussels Sprouts Chataigne
Makes 4-6 servingsIngredients
1/2 pound chestnuts (raw)
1/2 cup milk
4 cups small, tender Brussels sprouts
2 tbsp butter
1 shallot, finely chopped
2-3 tbsp dry white wine or water
- Score a cross on the base of each chestnut. Bring a saucepan of water to a boil, add the chestnuts and boil for 6 minutes. Remove a few chestnuts at a time.
- While still hot (use a paper towel to hold), use a knife to remove the outer shell and then peel off the inner skin of the chestnuts.
- When all are peeled, rinse the pan. Return the peeled chestnuts to the pan and add the milk
- Add enough water to completely cover the chestnuts. Bring to a simmer over medium heat and cook for 12-15 minutes, until just tender. Drain and set aside.
- Remove any wilted or yellow leaves from the sprouts. Trim the root ends, but leave them intact (or the leaves will separate.) Score a cross on the base of each sprout.
- In a large, heavy frying pan, melt the butter over medium heat. Stir in the shallot and cook for 1-2 minutes, until just softened.
- Add the sprouts and the wine. Cook, covered, over medium heat for 6-8 minutes, shaking the pan occasionally and adding a little water if necessary.
- Add the chestnuts. Cover and cook for 3-5 minutes, until the chestnuts and the sprouts are tender.
My SO tells me that she's done this with canned chestnuts and it's worked just fine.