Yield: 4 servings
Measure | Ingredient |
---|---|
3 tablespoons | Butter |
1 tablespoon | Sugar |
1 can | (16oz) peeled chestnuts in water, drained |
\N \N | (abt 1 1/2 cups) or substitute |
½ cup | Toasted chopped hazelnuts |
1 \N | Recipes Basic Braised |
\N \N | Brussels Sprouts |
\N \N | Salt and pepper |
1. Heat 2 tbs butter and the sugar in a medium skillet over medium-high heat until butter melts and sugar dissolves.
2. Stir in chestnuts. Turn heat to low and cook, stirring occasionally, until chestnuts are glazed, about 3 minutes.
3. Add remaining butter and sprouts; cook, stirring occasionally, to heat through, about 5 minutes. Season to taste with salt and pepper and serve.
Cook's Illustrated
Dec 1995
Submitted By DIANE LAZARUS On 11-05-95