Brussels Sprouts with Chestnuts
From Cooking from the Farmers Market, William Sonoma cookbook
Time: 30 minutes
1/2 fresh chestnuts or hazelnuts
1 to 1 1/2 lb brussel sprouts
Salt & Peper
2 tbsp unsalted butter
In a saucepan bring water to a boil and add the chestnut. Cook until the nut meat is tender.
Remove from heat, drain and let cool
Cut the brussels sprouts in half and bring a large saucepan of salted water to a boil. Add the brussels sprouts and simmer uncovered for 6 to 8 minutes until tender
Drain and return brussels sprouts to the saucepan. Add the butter and chestnuts cooking over medium heat until the nuts are hot. Stir often roughly 2 minutes.
Season with salt & pepper and serve