Brussel Sprouts And Chestnuts
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Toronto | Holiday, Vegetables | 6 | Servings |
INGREDIENTS
| 1 1/2 | lb | Brussel sprouts |
| 1/2 | lb | Chestnuts |
| 1/2 | t | Rosemary |
| 1/2 | t | Tarragon |
| 1/2 | t | Cumin |
| 1 | c | Chicken broth |
| 1 | T | Cornstarch |
INSTRUCTIONS
Fat grams per serving: Approx. Cook Time: 40 Blanche brussel sprouts in boiling water 5 - 10 minutes. Run cold water over them. Take chestnuts, with a sharp knife, make an "X" on the top of each one. Brush each chestnut with oil. Bake for 20 minutes at 400F. Then shell. Mix sprouts, chestnuts and seasoning. Season with salt and pepper. Pour over broth. Bake at 350F for 20 minutes (can extend). Remove from oven. Pour liquid into pan and mix with cornstarch and water. Cook over medium heat till thickened. Pour over vegetables. Source: Neil's Mom (Toronto Sun orig) posted by Anne MacLellan File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcorr.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 72
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 417.4mg
Potassium: 446.1mg
Carbohydrates: 14.2g
Fiber: 3.9g
Sugar: 3g
Protein: 4.1g