CookEat Recipe
Brussels Sprouts with American Chestnuts
Tender Brussels sprouts and peeled American chestnuts tossed together with butter and white pepper.
Method
Steps
Step 1
Measure one and a half pints of fresh Brussels sprouts before trimming. Remove the outer leaves, wash thoroughly and drain. Bring the quart of water to a boil with one teaspoon of salt, add the sprouts and boil for about twenty minutes, until tender. Drain on a sieve and discard the boiling water.
Step 2
Weigh half a pound of properly identified food-purpose American chestnuts, Castanea dentata, while they are still in their shells. Remove the hard outer shells. Plunge the kernels into a separate pan of boiling water for about five minutes, drain and peel off the inner skins.
Step 3
Put all the peeled kernels into a saucepan and add just enough finished plain unsalted white veal stock to cover them. Season this cooking stock with three saltspoons each of salt and sugar. Cover and cook gently for about twenty-five minutes as a guide, until the chestnuts are fully tender. Drain the chestnuts and discard the cooking liquid.
Step 4
Put both the drained chestnuts and sprouts into a saute pan with the ounce of butter, half a teaspoon of salt and three saltspoons of ground white pepper. Toss well and cook for about five minutes until hot throughout, keeping the butter unbrowned. Arrange on a hot vegetable dish and serve.
Cooked it? Rate it.
Cooked 0 times