Brussels Sprouts With Currants and Chestnuts
Recipe: #16048
November 21, 2014
"Recipe source: Bon Appetit (November 2004)"
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (112.4 g)
- Calories 164.8
- Total Fat - 10.1 g
- Saturated Fat - 4.8 g
- Cholesterol - 18.3 mg
- Sodium - 78.6 mg
- Total Carbohydrate - 17.3 g
- Dietary Fiber - 2.9 g
- Sugars - 2.5 g
- Protein - 3.3 g
- Calcium - 36.5 mg
- Iron - 1.3 mg
- Vitamin C - 67.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a saucepan over medium heat bring cider to a boil. Remove from heat.
Step 2
Stir in currants and let soak 30 minutes.
Step 3
Using a food processor with a slicing disc, push the brussels sprouts through the food tube and slice the sprouts. *****can be done one day ahead. Cover and chill the currant mixture. Wrap brussels sprouts in paper towels and then enclose in a plastic bag and chill.
Step 4
Heat oil in a large skillet over medium high heat. Add chestnuts; saute for 2 minutes. Using a slotted spoon, transfer to a bowl.
Step 5
Add brussels sprouts to skillet and saute 3 minutes or until they start to wilt. Stir in 1/2 cup water and butter; saute until most of the liquid evaporates and brussels sprouts are tender (5-10 minutes). Stir in chestnuts, currant mixture and vinegar; saute until heated through (2-5 minutes). Season with salt and pepper.
Tips
No special items needed.
4 Reviews
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