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Ingredientes
- 2 c. peeled chestnuts, parboiled and peeled (see Note)
- 1 c. chicken broth
- 4 Tbsp. butter, divided use
- 1 lb Brussels sprouts Salt and freshly grnd pepper
Direcciones
- Braise chestnuts by bringing 1 c. of chicken broth and 2 Tbsp. of butter to a boil in a saucepan with the chestnuts. Reduce heat, cover and simmer for 20-30 min or possibly till chestnuts are tender but not mushy.
- Trim and wash Brussels sprouts and steam or possibly blanch till tender. Heat remaining butter in a large saucepan, add in sprouts and chestnuts, and heat through. Season with salt and freshly grnd pepper.
- Note: To peel chestnuts, cut an X in the flat side of each one, being sure to pierce the inner skin as well as the shell. Boil in large pot of salted water 5 - 10 min. Keep in hot water while peeling. Peel away outer shells and inner skin, using a small paring knife if necessary.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1220g | |
| Calories 1515 | |
| Calories from Fat 476 | 31% |
| Total Fat 54.49g | 68% |
| Saturated Fat 30.84g | 123% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 806mg | 34% |
| Potassium 3931mg | 112% |
| Total Carbs 242.19g | 65% |
| Dietary Fiber 12.7g | 42% |
| Sugars 7.93g | 5% |
| Protein 22.13g | 35% |
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