Brussels Sprouts and Chestnuts with Blue Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Smaller brussels sprouts are especially pretty in this dish. Ingredients:
2 tablespoons olive oil |
2 large shallots, halved lengthwise, sliced crosswise |
1 pound brussels sprouts, stem end trimmed, halved lengthwise |
1 7.25- to 7.4-ounce jar steamed chestnuts |
1 cup low-salt 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. Add shallots and sauté 1 minute. Add brussels sprouts and chestnuts. Sprinkle with salt and pepper and sauté 1 minute. Add broth and bring to boil. Reduce heat, cover, and simmer until brussels sprouts are almost tender, about 5 minutes. Uncover and boil until almost all liquid evaporates, about 4 minutes. Add cream and boil until brussels sprouts and chestnuts are coated with cream, stirring frequently, about 3 minutes. Mix in chives. Season with salt and generous amount of pepper. Transfer to bowl. Sprinkle with cheese and serve.
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