Brussel Sprouts and Chestnuts

Brussels sprouts are members of the cruciferous (cabbage) family of vegetables, which are known to have important health benefits. Look for tiny heads that are tightly closed and compact. The younger the sprout, the sweeter and more delicate the flavor. Tear off any limp or discolored leaves and refrigerate Brussels sprouts in a plastic bag for 3 to 4 days. To prepare, cut ends and make a cross cut on the bottom of each. Wash well. Cook 8 to 10 minutes or until just tender. Overcooking can make Brussels sprouts bitter.

Ingredients

8 oz fresh chestnuts
4 tsp margarine or butter
2 lb fresh Brussels sprouts
1/4 tsp pepper
2 tbsp vegetable broth

Directions

Cut a thin strip off the shell of each chestnut. Bring a pot of water to boiling, add chestnuts and simmer for 15 minutes.

Plunge chestnuts into cold water, then remove skins.

Cut an “X” in the stem end of each sprout and steam until just tender, about 8 to 10 minutes.

In saucepan combine chestnuts and sprouts; add broth, margarine and pepper. Heat through.

Makes 8 servings