Brussels Sprouts with ChestnutsRomulo Yanes
A touch of cream transforms this dish into a sumptuous side that exposes the luxurious character of this often homely vegetable.
Recipe information
Total Time
35 min
Yield
Makes 8 servings
Ingredients
2
tablespoons unsalted butter
3
/4 teaspoon salt
1
/2 teaspoon black pepper
1
1/4 cups water
2
lb Brussels sprouts, trimmed and halved lengthwise (8 cups)
1
cup heavy cream
2
/3 cup bottled roasted whole chestnuts (4 oz), coarsely crumbled
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Preparation
Bring butter, salt, pepper, and 1 cup water to a boil over high heat in a deep 12-inch heavy skillet, then add Brussels sprouts and simmer, partially covered, stirring occasionally, until crisp-tender, 6 to 8 minutes. Remove lid and boil over moderately high heat until water is evaporated and sprouts are lightly browned, 3 to 4 minutes. Add cream and remaining 1/4 cup water and bring to a boil, stirring. Add chestnuts, then reduce heat and simmer, stirring occasionally, until heated through, about 2 minutes.