Brussels Sprouts with Chestnuts

by chestnutcharlie Admin July 09, 2018

Brussels Sprouts with Chestnuts

I frequently heard about chestnuts and Brussels sprouts (especially from our English customers) but never really got it, until Chef Paige introduced me to this recipe, adapted from Gourmet Magazine November 2005.   At first I thought “Brussels sprouts and cream?” but with the chestnuts, it is magic.  See Chef Paige's full blog with lots of extras about this recipe at: http://www.forloveofthetable.com/2010/11/brussels-sprouts-with-chestnutsa.html

Ingredients:

  • 1 cup heavy cream       
  • 1 1/4 cups water, divided
  • 1 c. peeled chestnuts, cut into quarters, uniform small chunks or coarsely crumbled
  • 2 T. unsalted butter
  • 1 t. kosher salt, or to taste       
  • 1 to 2 t. minced fresh thyme
  • 2 lbs. Brussels sprouts, trimmed and halved lengthwise (8 cups)
  • Freshly ground black pepper

Place the cream, 1/4 cup of the water and the chestnuts in a small saucepan. Bring to a bare simmer and gently cook over very low heat while preparing the Brussels sprouts. The goal is to soften the chestnuts slightly while infusing the cream with their flavor. There should only be a few bubbles visible on the surface of the cream. If cooked at a rapid simmer or boil, the cream will reduce too much and the final dish will be oily rather than creamy

Bring butter, salt and remaining 1 cup water to a boil over high heat in a deep 12-inch heavy skillet (the water should fill the pan to a depth of about 1/4 inch). Add the Brussels sprouts and thyme and simmer, partially covered and stirring occasionally, until the Brussels sprouts are crisp-tender, 6 to 8 minutes. Remove the lid and boil over moderately high to high heat until water is evaporated and the sprouts sizzling in the butter and beginning to caramelize, 3 to 4 minutes. 

Remove from the heat and add the cream along with the chestnuts. The cream will boil and reduce rapidly upon coming in contact with the hot pan, so stir constantly with a heat proof spatula, encouraging the thickening cream to coat the sprouts and chestnuts. If the cream is still too liquid, return the pan to moderate heat and simmer until the cream lightly coats the sprouts and chestnuts. Taste and correct the seasoning with salt & pepper. 



chestnutcharlie Admin
chestnutcharlie Admin

Author



Leave a comment

Comments will be approved before showing up.


Also in Recipes

Megan Stuke's Warm Brie with Chestnuts
Megan Stuke's Warm Brie with Chestnuts

by chestnutcharlie Admin July 09, 2018

Continue Reading

Wolfgang Puck's Braised Chestnuts
Wolfgang Puck's Braised Chestnuts

by chestnutcharlie Admin July 09, 2018

Continue Reading

green beans vinaigrette with chestnuts
Green Beans in Pomegranate Vinaigrette with Chestnuts

by chestnutcharlie Admin July 09, 2018

Continue Reading