Braised Brussels Sprouts With Bacon And Chestnuts
From lucy_ford 15 years ago
- 15 minutes to make
- Serves 4
Brussels sprouts braised with bacon and chestnuts are a robust addition to an autumn meal.
Ingredients
- 1 1/2 pounds Brussels sprouts shopping list
- 4 strips bacon, chopped shopping list
- 1 shallot, minced shopping list
- 1 cup peeled and coarsely chopped chestnuts (about 1/2 pound nuts in their shell) shopping list
- 1 cup chicken broth shopping list
- 1 1/2 teaspoons sherry vinegar shopping list
- salt shopping list
- Freshly ground black pepper shopping list
How to make it
- Cut an X in the stem end of each Brussels sprout and remove any outer leaves that are discolored or loose. In a covered pot, steam the sprouts over rapidly boiling water until they are tender, about 8 to 10 minutes. Cut each sprout into lengthwise quarters and set aside. (The Brussels sprouts can be prepared up to this point 8 hours in advance and refrigerated, tightly covered.)
- Render the bacon in a dry skillet over medium heat until it softens and releases its fat, about 5 minutes. Add the minced shallot and cook just until fragrant, about 1 minute. Add the chestnuts and chicken broth to the pan, cover and simmer until the chestnuts are quite tender and sweet, about 10 minutes.
- Add the vinegar and Brussels sprouts and cook, letting the flavors marry, about 5 minutes. Season to taste with salt and pepper and add a little more vinegar, if necessary, to brighten the flavors.
People Who Like This Dish 4
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