- 2 lbs
Brussels sprouts (fresh).
- 8 oz.
Fresh chestnuts.
- 4 tsp
margarine or butter.
- 2 tbsp
vegetable or chicken broth.
- ¼ tsp
pepper
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- Cut an
X in the root of each sprout and steam until tender (don't
overcook).
- Cut a
thin strip off the shell of each chestnut.
- Bring
a pot of water to boil, add chestnuts, and simmer for 15 minutes.
- Plunge
chestnuts into cold water, then remove skins (large chestnuts
may be cut in half).
- Heat
margarine with broth and gently sauté sprouts and chestnuts
together until heated through. Add pepper and serve.
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