Food recipes
Brussel Sprouts and Chestnuts
Brussel Sprouts and Chestnuts Ingredients: brussels sprouts, raw nuts, chestnuts, european, dried, peeled spices, rosemary, dried spices, tarragon, dried spices, cumin seed soup, chicken broth or bouillon, dry cornsta...
Brussel Sprouts and Chestnuts
Ingredients:
brussels sprouts, raw
nuts, chestnuts, european, dried, peeled
spices, rosemary, dried
spices, tarragon, dried
spices, cumin seed
soup, chicken broth or bouillon, dry
cornstarch
Directions:
Blanche brussel sprouts in boiling water 5 to 10 minutes.
Run cold water over them.
Take chestnuts, with a sharp knife, make an X on the top of each one.
Brush each chestnut with oil.
Bake for 20 minutes at 400F (200C).
Then shell.
Mix sprouts, chestnuts and seasoning.
Season with salt and pepper.
Pour over broth.
Bake at 350F (180C) for 20 minutes (can extend).
Remove from oven.
Pour liquid into pan and mix with cornstarch and water.
Cook over medium heat until thickened.
Pour over vegetables.
Ingredients:
brussels sprouts, raw
nuts, chestnuts, european, dried, peeled
spices, rosemary, dried
spices, tarragon, dried
spices, cumin seed
soup, chicken broth or bouillon, dry
cornstarch
Directions:
Blanche brussel sprouts in boiling water 5 to 10 minutes.
Run cold water over them.
Take chestnuts, with a sharp knife, make an X on the top of each one.
Brush each chestnut with oil.
Bake for 20 minutes at 400F (200C).
Then shell.
Mix sprouts, chestnuts and seasoning.
Season with salt and pepper.
Pour over broth.
Bake at 350F (180C) for 20 minutes (can extend).
Remove from oven.
Pour liquid into pan and mix with cornstarch and water.
Cook over medium heat until thickened.
Pour over vegetables.