Brussels Sprouts with Chestnuts
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United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 9 ingredients
- three tablespoons butter
- Chestnuts
- two teaspoons sugar
- Water
- one quart Brussels sprouts
- one-third cup brown stock
- one-half teaspoon salt
- one-half teaspoon beef extract
- Soda
Contains
MilkTree nuts
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
Method
Chef Wood
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- Pick over one quart Brussels sprouts, remove wilted leaves and soak in water to cover, to which has been added one-eighth teaspoon soda.
- Drain and cook in boiling, salted water to cover, until soft.
- Drain and sauté in three tablespoons butter.
- Remove shells from French chestnuts and cook in boiling, salted water to cover until soft;
- there should be one cup.
- Cook one-fourth cup butter with two teaspoons sugar until well browned, stirring constantly.
- Add chestnuts and cook until chestnuts are browned;
- then add sautéed sprouts, one-third cup brown stock, one-half teaspoon beef extract, one-half teaspoon salt, and a few grains cayenne.
Plating
Cookware for this recipe
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Frying pan
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Large pot
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Wooden spoon
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Colander