Brussels Sprouts and Chestnuts In Brown Butter
Photo © Deb Perelman
- Salt
- 2 pounds brussels sprouts, trimmed and halved
- 4 tablespoons unsalted butter
- 1/2 cup very thinly sliced shallots
- 3 tablespoons flour
- 2 1/2 cups hot chicken stock
- 2 tablespoons lemon juice
- Ground black pepper
- 1/4 teaspoon nutmeg
- 1 cup roasted, peeled chestnuts, halved if large.
- Produce
- Brussels sprouts (2 pounds)
- Chestnuts, roasted (1 cup)
- Shallots (1/2 cup)
- Canned Goods
- Chicken stock, hot (2 1/2 cups)
- Cooking & Baking
- Black pepper, Ground (1)
- Flour (3 tablespoons)
- Nutmeg (1/4 teaspoon)
- Salt (1)
- Drinks
- Lemon juice (2 tablespoons)
- Dairy
- Butter, unsalted (4 tablespoons)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published November 14, 2007 (5 years ago).
12 people saved this recipe.
