Brussels Sprouts with Chestnuts Glace
Serving Size: 6
Preparation Time :0:40
- 1/2 lb chestnuts
- 1 pint Brussels sprouts—about 15-18 pieces
- 1 qt water
- 1 pint stock
- 2 tbls butter
- salt and white pepper
- Cut an X in the tip of the chestnut. Roast them at 400 F till the edges of the shell peel back at the cuts. Allow to cool and peel.
- Cut the ends from the Brussels sprouts and discard any wilted or discolored leaves. Make a cut 2/3 of the way through them, from top to base. Put them into an uncovered pot with water, bring to boil and drain. This is to remove some of the strong flavor. This blanching can be omitted if you choose, as it no doubt removes some soluble vitamins.
- Add chestnuts, stock and butter to the drained sprouts. Reduce liquid to a glaze, by which time the sprouts and chestnuts should be tender. Season.
Notes: Very strong flavored vegetables like Brussels sprouts need to be cooked in an excess of water in an uncovered pot, to boil off some of the strong flavor, or so conventional wisdom tells us. I like to buy them on the stalk, so that I can separate the small ones on top from the larger ones on bottom. I steam the small ones in the microwave oven, with only a little water, covered with saran wrap. I never cook the small ones this way longer than 1-1/2 to 2 minutes, and they do not have an objectionable strong taste.
Steve's #23 Winter Vegetables Recipes
- Stuffed Cabbage, Sweet and Sour
- Duck Bigos
- Steamed Napa Cabbage with Shiitake Mushrooms and Tree Ears
- Red Cabbage, Sweet and Sour
- Baked Candied Butternut Squash
- Brussels Sprouts with Chestnuts Glace
- Root Vegetables Glazed
- Pumpkin Meringue Pie
- Pumpkin Pie
©1997, Steve K. Holzinger. All rights reserved.
Copyright © 1997—the electronic Gourmet Guide, Inc. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007