| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
December 19 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Butter; (1/2 stick) |
| 2 |
lb |
Pearl onions; blanched 1 minute |
|
|
; in boiling water, |
|
|
; peeled |
| 1 1/2 |
c |
Turkey broth or canned chicken broth |
| 2 |
|
Bay leaves |
| 2 |
lb |
Fresh brussels sprouts; trimmed or 2 pounds |
|
|
; frozen |
| 1 |
|
16 ounces wh roasted chestnuts; in jars |
|
|
Salt and pepper |
INSTRUCTIONS
Melt butter in heavy large skillet over medium-high heat. Add onions
and cook until golden brown, stirring occasionally, about 15 minutes.
Add broth and bay leaves. Reduce heat to medium-low. Cover and simmer
until onions are tender, 25 minutes.
Meanwhile, cook fresh brussels sprouts in large pot of boiling salted
water until just crisp-tender, about 8 minutes. Drain. (Or cook
frozen brussels sprouts according to package directions.) Rinse with
cold water. Drain.
Add chestnuts to onions, covered and simmer until chestnuts are
tender, about 4 minutes. (Can be prepared 1 day ahead. Cover onion
mixture and brussels sprouts separately and refrigerate. Reheat onion
mixture before continuing.) Add brussels sprouts to onions. Boil
until brussels sprouts are heated through and liquid is syrupy, about
4 minutes. Season vegetables with salt and pepper and serve.
Serves 12.
Bon Appetit December 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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