recipe sprouts with chestnuts
Brussels Sprouts Used Many Ways Now is the season for enjoying fresh Brussel sprouts. They're delicious served with lemon, curry or almond butter; with hollan-daise, cheese or dairy sour cream sauce. Brussel sprouts take well to these spices: sweet basil, caraway seed, dill, dry mustard and nuimeg. Sprouts with Chestnuts. But if you dare to be different; want to offer a treat worthy of a special holiday menu, we suggest that you fix them . . . with water chestnuts. For 6 servings, cook 3 cups of brussel sprouts about 10 minutes in 2 'a cups water to which you've added 3 bouillon cubes. Add 3 medium carrots cut in long thin strips, 3 stalks celery cut in long thin strips; add 1 large onion, finely chopped. Simmer until all are tender, about 10 minutes. Drain, reserving I2 cup of the liquid. Combine liquid with 34 to 1 cup peeled and boiled chestnuts, '.a teaspoon salt, ' teaspoon ground black pepper, 3 tablespoons butter and 1 tablespoon fresh lemon juice. Add sprouts and bring to gentle simmer.