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    Brussels Sprouts with Chestnut Sauce

    The first time I made this recipe was for a family holiday dinner. I went through the trouble of making everything from scratch including the preparation of the chestnuts for the sauce. It was quit time consuming so I wanted to get this down to as simple a process as possible. I found that you can use canned chestnuts without losing too much of the flavor. For those of you who aren’t too excited about Brussels Sprouts try this recipe I think you might become a convert.

    For the Sauce:

    • Chestnuts — ½ pound
    • Beef Broth — 2 cups
    • Garlic Clove — 1 crushed
    • Sea Salt — 1 tspn
    • Fresh Nutmeg — ¼ tspn
    • Unsalted Butter — 2 TBSP
    • For the Sprouts:

    • Brussels Sprouts — 4 Cups fresh or 2 10 ounce packages of frozen

    In a sauce pot large enough to hold all of the chestnuts combine them with the beef broth and garlic then simmer until chestnuts are completely softened. By using canned chestnuts this shouldn’t take too long. Press entire contents of the sauce pot through a strainer return to pot and simmer until it thickens slightly, add nutmeg and butter and set aside.

    Remove outer leaves of sprouts as these are tough and rather bitter. Cut off a little of the stem end and make a cross mark about ⅛” deep. In a sauté pan large enough to hold all of the sprouts place them along with enough water to cover by 1 inch, cover and simmer 8 to 10 minutes until a knife point goes in easily. Remove all excess water from pan then add the Chestnut puree.

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