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Add a photoServings: 6
Ingredients
- 1 lb whole chestnuts
- 1 lb Brussels sprouts stems trimmed
- 3 Tbsp. butter
- 2 x shallots chopped Salt to taste Freshly-grnd black pepper to taste
- 1 pch nutmeg
Directions
- Use a paring knife to cut an X in the flat side of each chestnut shell. Toss into a pot of boiling water and cook for 10 min. Peel away the outer shell and brown skin. Return the peeled chestnuts to the pot of water and boil till tender, about 25 min.
- Blanch the Brussels sprouts in boiling salted water for about 8 min or possibly till they are just tender. Take care not to over cook. Drain the Brussels sprouts well and cut in half lengthwise. Heat butter in a skillet and saute/fry the shallots. Add in the chestnuts and Brussels sprouts, toss to coat with the butter. Season with salt, pepper and nutmeg. Cook for 5 min till heated through
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 6 servings | |
| Calories 201 | |
| Calories from Fat 60 | 30% |
| Total Fat 6.89g | 9% |
| Saturated Fat 4.0g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 42mg | 2% |
| Potassium 368mg | 11% |
| Total Carbs 33.4g | 9% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 1.29g | 2% |
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