Brussel Sprouts & Chestnuts Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Brussel sprouts,
1/2 lbs: Chestnuts,
1/2 tsp: Rosemary,
1/2 tsp: Tarragon,
1/2 tsp: Cumin,
1 cup: Chicken broth,
1 tsp: Cornstarch,
Directions:
Fat grams per serving: Approx. Cook Time: 40
Blanche brussel sprouts in boiling water 5 - 10 minutes. Run cold
water over them. Take chestnuts, with a sharp knife, make an "X" on
the top of each one. Brush each chestnut with oil. Bake for 20
minutes at 400F. Then shell. Mix sprouts, chestnuts and seasoning.
Season with salt and pepper. Pour over broth. Bake at 350F for 20
minutes (can extend). Remove from oven. Pour liquid into pan and mix
with cornstarch and water. Cook over medium heat till thickened. Pour
over vegetables.
Source from luhu.jp
Blanche brussel sprouts in boiling water 5 - 10 minutes. Run cold
water over them. Take chestnuts, with a sharp knife, make an "X" on
the top of each one. Brush each chestnut with oil. Bake for 20
minutes at 400F. Then shell. Mix sprouts, chestnuts and seasoning.
Season with salt and pepper. Pour over broth. Bake at 350F for 20
minutes (can extend). Remove from oven. Pour liquid into pan and mix
with cornstarch and water. Cook over medium heat till thickened. Pour
over vegetables.
Source from luhu.jp