Brussels Sprouts and Chestnuts With Blue Cheese |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I wanted a different green for our Thanksgiving feast. I love Brussels sprouts along with half of my family, the other half hates them-all enjoyed this dish! Recipe from Sunset magazine. They suggest smaller sized sprouts to make it look pretty, I just quartered some of the larger ones. I don't know what steamed chestnuts are so I substituted water chestnuts with delicious results Ingredients:
2 tablespoons olive oil |
2 large shallots, halved lengthwise, sliced crosswise |
1 lb brussels sprout, stem end trimmed, halved lengthwise |
1 (7 ounce) jar steamed chestnuts |
1 cup chicken broth |
1/3 cup whipping cream |
3 tablespoons chopped fresh chives |
1/2 cup crumbled blue cheese |
Directions:
1. Heat olive oil in large nonstick skillet over medium-high heat.
2. Add shallots and sauté 1 minute.
3. Add Brussels sprouts and chestnuts.
4. Sprinkle with salt and pepper and sauté 1 minute.
5. Add broth and bring to a boil then reduce heat, cover and simmer until Brussels sprouts are almost tender, about 5 minutes.
6. Uncover and boil until almost all liquid evaporates, about 4 minutes.
7. Add cream and boil until Brussels sprouts and chestnuts are coated with cream, stirring frequently, about 3 minutes.
8. Mix in chives.
9. season with salt and a generous amount of pepper.
10. Transfer to bowl. Sprinkle with cheese and serve.
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