Brussel Sprouts And Chestnuts

22.06.2008 | Author: Cook | Posted in Salads
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Brussel Sprouts And Chestnuts


Servings: 6
Ingredients: 

  • 1 1/2 lb Brussel sprouts
    • 

  • 1/2 lb Chestnuts
    • 

  • 1/2 ts Rosemary
    • 

  • 1/2 ts Tarragon
    • 

  • 1/2 ts Cumin
    • 

  • 1 c  Chicken broth
    • 

  • 1 ts Cornstarch
    •

Fat grams per serving: Approx. Cook Time: 40
Blanche brussel sprouts in boiling water 5 - 10 minutes. Run cold
water over them. Take chestnuts, with a sharp knife, make an ‘X’ on
the top of each one. Brush each chestnut with oil. Bake for 20 minutes
at 400F. Then shell. Mix sprouts, chestnuts and seasoning. Season
with salt and pepper. Pour over broth. Bake at 350F for 20 minutes
(can extend). Remove from oven. Pour liquid into pan and mix with
cornstarch and water. Cook over medium heat till thickened. Pour over
vegetables. Neil’s mom’s recipe, originally from the Sun
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