Blanched Brussels Sprouts with Chestnuts

Name: Blanched Brussels Sprouts with Chestnuts
Prep time: P0Y0M0DT0H40M0.000S
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 6 servings
Cuisine: american
Ingredients: 1 pound whole chestnuts; 1 pound Brussels sprouts, stems trimmed; 3 tablespoons butter; 2 shallots, minced; Salt and pepper; Pinch nutmeg

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Total: 1 hr 30 min

Prep: 40 min
Cook: 50 min

Yield: 6 servings

Total: 1 hr 30 min

Prep: 40 min
Cook: 50 min

Yield: 6 servings

Ingredients

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1 pound whole chestnuts

1 pound Brussels sprouts, stems trimmed

3 tablespoons butter

2 shallots, minced

Salt and pepper

Pinch nutmeg

Directions

Watch how to make this recipe.

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 minutes. Peel away the outer shell and brown skin. Return the peeled chestnuts to the pot of water and boil until tender, about 25 minutes.
Blanch the Brussels sprouts in boiling salted water for about 8 minutes or until they are just tender. Take care not to over cook. Drain the Brussels sprouts well and cut in half lengthwise. Melt butter in a skillet and saute the shallots. Add the chestnuts and Brussels sprouts, toss to coat with the butter. Season with salt, pepper and nutmeg. Cook for 5 minutes until heated through