Brussels Sprouts and Chestnuts With Blue Cheese

"I wanted a different green for our Thanksgiving feast. I love Brussels sprouts along with half of my family, the other half hates them--all enjoyed this dish! Recipe from Sunset magazine. They suggest smaller sized sprouts to make it look pretty, I just quartered some of the larger ones. I don't know what steamed chestnuts are so I substituted water chestnuts with delicious results"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
20mins
Ingredients:
8
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Heat olive oil in large nonstick skillet over medium-high heat.
  • Add shallots and sauté 1 minute.
  • Add Brussels sprouts and chestnuts.
  • Sprinkle with salt and pepper and sauté 1 minute.
  • Add broth and bring to a boil then reduce heat, cover and simmer until Brussels sprouts are almost tender, about 5 minutes.
  • Uncover and boil until almost all liquid evaporates, about 4 minutes.
  • Add cream and boil until Brussels sprouts and chestnuts are coated with cream, stirring frequently, about 3 minutes.
  • Mix in chives.
  • season with salt and a generous amount of pepper.
  • Transfer to bowl. Sprinkle with cheese and serve.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I am a wedding photographer that moonlights as an amatuer chef. My love of cooking started with experimenting in the kitchen with my mom. I considered culinary school for a while but thought better of making my peaceful hobby into a stressful profession! Friends and husband reap the benefits of my favorite hobby.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes