| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
December 19 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Brussels sprouts; (about 2 pints), |
|
|
; trimmed, and an X |
|
|
; cut into the base |
|
|
; of each sprout |
| 1 1/2 |
tb |
Unsalted butter |
| 5 |
|
Vacuum-packed or rinsed canned whole; chopped |
|
|
; chestnuts |
INSTRUCTIONS
In a steamer set over boiling water steam the Brussels sprouts,
covered, for 7 to 8 minutes, or until they are just tender. In a
skillet heat the butter over moderately high heat until it begins to
color and in it saute the chestnuts for 1 minute. Add the sprouts,
season the mixture with salt and pepper, and saute it for 1 minute.
Serves 6.
Gourmet December 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”