| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
Toronto |
Vegetables, Holiday |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Brussel sprouts |
| 1/2 |
lb |
Chestnuts |
| 1/2 |
ts |
Rosemary |
| 1/2 |
ts |
Tarragon |
| 1/2 |
ts |
Cumin |
| 1 |
c |
Chicken broth |
| 1 |
tb |
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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