Brussels Sprouts and Chestnuts |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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An old-fashioned recipe from the Wisconsin Dutch chapter of the United States Regional cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 quart fresh brussels sprout |
1/2 lb chestnuts |
1/4 cup butter (no substitutions) |
2 teaspoons sugar |
1 tablespoon flour |
1 teaspoon salt (or to taste) |
Directions:
1. Clean Brussels sprouts, removing any wilted leaves.
2. Cook, uncovered in a large amount of rapidly boiling water until tender, about eight to ten minutes.
3. Drain, saving one cup of the cooking water.
4. Shell and blanch the chestnuts; cook in boiling salted water until chestnuts are tender.
5. Brown two tablespoons butter, add sugar and cooked chestnuts; stir constantly until chestnuts are well browned.
6. Heat two tablespoons butter; add flour and brown slightly.
7. Add the one cup reserved Brussels sprouts cooking water gradually, stirring constantly and cook until smooth.
8. Combine chestnuts and sprouts, season with salt and heat through.
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