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1/4 cup (1/2 stick) margarine
Melt butter in heavy large skillet over medium-high heat. Add onions and cook until golden brown, stirring occasionally, about 15 minutes. Add broth and bay leaves. Reduce heat to medium-low. Cover and simmer until onions are tender, 25 minutes.
Meanwhile, cook fresh Brussels sprouts in large pot of boiling salted water until just crisp-tender, about 8 minutes. Drain. (Or cook frozen Brussels sprouts according to package directions.) Rinse with cold water. Drain.
Add chestnuts to onions, cover and simmer until chestnuts are tender, about 4 minutes.
To this stage, can be prepared 1 day ahead. Cover onion mixture and Brussels sprouts separately and refrigerate. Reheat onion mixture before continuing.
Add Brussels sprouts to onions. Boil until Brussels sprouts are heated through and liquid is syrupy, about 4 minutes. Season vegetables with salt and pepper and serve.
Poster's Notes:
If you want, you can use a veggie broth here.
Before roasting the chestnuts, make a cut in the round side of each, to keep them from exploding. It takes 10 to 15 minutes at about 325°F or 5 to 10 minutes on the open grill.
Don't cut, paint them and make for the 4th of July. Wrap the hot chestnuts in an old towel, squeeze them hard to crush the skins, and let them sit wrapped for five minutes. Open the towel and enjoy.
Posted by Larry Kluger
Nutritional Info Per Serving: N/A
2 pounds pearl onions, blanched 1 minute in boiling water, peeled
1-1/2 cups turkey broth or canned chicken broth
2 bay leaves
2 pounds fresh Brussels sprouts, trimmed OR 2 pounds frozen
16 ounces whole roasted chestnuts, in jars OR fresh roasted in oven (that is what I used)
Salt and pepper
Looks good to go for this season: It took me awhile to acquire a taste for Brussels sprouts. But, I have always loved the chestnuts.