Chestnuts are a Christmas time classic and a great addition to Brussels sprouts. These glossy brown nuts are harvested in the fall. Before eating, they must be peeled and cooked. The following recipe takes advantage of fully prepared and cooked vacuum-packed chestnuts, but if you find them in their raw state and you can prepare them.
To prepare raw chestnuts, store them in the refrigerator in a paper or perforated plastic bag for up to 4 days. Score an X on the bottom, flat side of the nut with a sharp paring knife. Drop them into boiling water, return the water to a boil, and boil the chestnuts for 5 minutes. Drain and carefully peel the outer shell. Now the chestnuts are ready to be used in your recipe.
Brussels Sprouts and Chestnuts
Preparation time: 5 minutes
Cooking time: 20 minutes
Yield: 6 servings
1 pound Brussels sprouts
3 tablespoons unsalted butter
1/2 pound vacuum-packed, cooked chestnuts, sliced in half
Salt and pepper to taste
Rinse the Brussels sprouts and remove any shriveled outer leaves. Trim the woody bottoms with a sharp paring knife and incise an X on the bottom.
The X cut into the bottom of the sprouts helps the dense core cook evenly along with the leaves
Fill a large pot with salted water and bring the water to a boil over high heat. Add the Brussels sprouts, bring back to a boil, and cook for about 4 minutes, depending on the size of the sprouts. They should be slightly crisp and just beginning to yield to a knife tip. Drain and rinse with cold water to stop cooking. The sprouts may be held at this point for a few hours or placed in an airtight container and refrigerated overnight.
Right before serving, melt the butter in a large sauté pan and add the sprouts and chestnuts. Toss the mixture to coat it in butter and cook for a few minutes until the sprouts and chestnuts are heated through. Season generously with salt and pepper and serve.
Per serving: Calories 133 (From Fat 63); Fat 7g (Saturated 4g); Cholesterol 16mg; Sodium 314mg; Carbohydrate 17g (Dietary Fiber 4g); Protein 3g.