BRUSSELS SPROUTS WITH WATER CHESTNUTS
This reliable recipe dates back to the 1970s. A dash of nutmeg adds interest to the fast-to-fix combination of buttery brussel sprouts and crunchy water chestnuts.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Remove any loose leaves and trim stem ends of brussels sprouts. Cut an "x" in the core end of each with a sharp knife. , Place sprouts in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender., In a large skillet, melt butter. Add the water chestnuts, salt, pepper and nutmeg; heat through. Stir in brussels sprouts.
Nutrition Facts : Calories 89 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 176mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
BLANCHED BRUSSELS SPROUTS WITH CHESTNUTS
Steps:
- Use a paring knife to cut an X in the flat side of each chestnut shell. Toss into a pot of boiling water and cook for 10 minutes. Peel away the outer shell and brown skin. Return the peeled chestnuts to the pot of water and boil until tender, about 25 minutes.
- Blanch the Brussels sprouts in boiling salted water for about 8 minutes or until they are just tender. Take care not to over cook. Drain the Brussels sprouts well and cut in half lengthwise. Melt butter in a skillet and saute the shallots. Add the chestnuts and Brussels sprouts, toss to coat with the butter. Season with salt, pepper and nutmeg. Cook for 5 minutes until heated through
BRUSSELS SPROUTS WITH BACON & CHESTNUTS
A classic Christmas combination - and it counts as two of your 5-a-day
Provided by Good Food team
Categories Side dish
Time 30m
Number Of Ingredients 4
Steps:
- Bring a large pan of salted water to the boil, then tip in 1 ¼ kg trimmed Brussels sprouts. Once back to the boil, cook for 5 mins. Drain, run under the cold tap until cold, then drain again.
- Heat a large frying pan, add 6 rashers smoked streaky bacon, cut into bite-sized pieces, and gently fry for 10 mins until crisp and golden.
- Tip out of the pan, leaving the fat behind, then add 200g chestnuts and fry over a high heat for about 5 mins until tinged. Tip out of the pan.
- Add the Brussels sprouts to the pan with a splash of water, then cover and finish cooking over a medium heat for about 5 mins, stirring now and again, until just tender.
- Uncover, turn up the heat, then add most of the 50g butter and sauté the sprouts for 2 mins more.
- Tip in the bacon and chestnuts, season generously with salt and pepper, then serve with the last knob of butter on top.
Nutrition Facts : Calories 196 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.61 milligram of sodium
BRUSSELS SPROUTS & WATER CHESTNUTS
This is such an easy recipe and it does dress up the sprouts - the chestnuts stay crunchy. I sometimes add a few button mushrooms too.
Provided by Bergy
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring broth to a boil, add sprouts and simmer uncovered for 7 minutes, or a bit longer depending on the size, they should be fork tender, drain well.
- Add butter,sugar, thyme, chestnuts salt& Pepper to the sprouts.
- Saute until the sprouts/ chestnuts are hot and glazed.
- Squeeze or sprinkle the fresh lemon juice over them.
- Serve hot.
Nutrition Facts : Calories 159.5, Fat 7.3, SaturatedFat 4, Cholesterol 15.3, Sodium 453.1, Carbohydrate 20.4, Fiber 6.5, Sugar 4.2, Protein 6.7
ROASTED CHESTNUTS AND BRUSSELS SPROUTS
Provided by Food Network
Time 50m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- With a sharp knife, score each chestnut 1/4-inch deep all around. Arrange them in one layer in a baking pan and roast for 20 minutes, or until shells have just opened. Peel off both layers of skin with a knife while the nuts are still hot. In a large saucepan of boiling, salted water, cook the Brussels sprouts for 12 to 15 minutes, or until tender. Drain and refresh with cold water. Then thinly slice the cooled Brussels sprouts.
- In a large skillet set over moderately high heat, melt the butter, add the shallots and cook, stirring, 2 minutes. Add the chestnuts, Brussels sprouts, herbs, and salt and pepper, and saute for 2 to 3 minutes, or until heated through.
BRUSSELS SPROUTS WITH CHESTNUTS & SAGE
Prepare this simple festive side dish to jazz up the humble sprout. It makes a great get-ahead dish to save you time on Christmas Day
Provided by Good Food team
Categories Side dish
Time 45m
Number Of Ingredients 4
Steps:
- Boil a pan of water, add the sprouts and blanch for 6 mins. Drain and cool quickly under the cold tap or in iced water. To get ahead, pack into a plastic food bag and chill overnight.
- On the day, heat the goose fat in a large wok and add the sage and chestnuts. Cook for a few mins over the heat, add the sprouts, season and stir-fry until piping hot.
Nutrition Facts : Calories 153 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein
BRAISED CHESTNUTS AND BRUSSELS SPROUTS
Make and share this Braised Chestnuts and Brussels Sprouts recipe from Food.com.
Provided by Abe ray
Categories Vegetable
Time 32m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- put a large pot of water to boil the chestnuts.
- cut a x in the shell of the chestnuts(but not the meat of the chestnuts or course).
- boil the chestnuts for 5 minuites.scoop them out of the water with a strainer or a slotted spoon.
- whil the chestnuts are still hot carefully pull off the outer shells.peel off as much of the shell as you can.if some of the nuts will not give up on there shells reheat then try again.
- trim the bottoms of the brussels sprouts.pull away any loose or damaged leaves.
- put 2 quarts of water and the salt in a large saucepan & bring to a boil.
- add the brussels sprouts & boil for 4-5 minuites or until they can be peirced with a fork.
- drain the sprouts & rinse in cold water to halt the cooking proccess.
- put the peeled chestnuts in a large saute pan with the broth and simmer for 5 minuites.don't let the broth boil too hard,this can cause the chestnuts to fall apart.
- when the chestnuts are tender,add the brussels sprouts & cook uncovered fore another 5 minuites.
- serve warm.
Nutrition Facts : Calories 182.2, Fat 1.6, SaturatedFat 0.3, Sodium 2476.8, Carbohydrate 39, Fiber 2, Sugar 1.4, Protein 4
BRUSSELS SPROUTS WITH CHESTNUTS AND DOUBLE-SMOKED BACON
Make and share this Brussels Sprouts With Chestnuts and Double-Smoked Bacon recipe from Food.com.
Provided by Timothy H.
Categories Vegetable
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- To peel a chestnut, cut a large X into one side of the shell, cutting all the way through the tough membrane. (If you don't, the chestnut will blow up in your oven. Imagine popcorn the size of a ping-pong ball!)
- Put the chestnuts in a shallow pan and bake in a preheated 325°F oven until the shells curl along the cuts and the outsides are nicely toasted (about 15 minutes). Cool slightly (they're easier to peel while they're still warm) and remove the shells.
- Rub in a clean kitchen towel to remove as much as possible of the dark, bitter membrane.
- Fill a large pot with water and bring to a boil over high heat. Add enough salt until the water is salty tasting. Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Cook Brussels sprouts in boiling water until crisp-tender, about 4 to 5 minutes; they will still have some bite to them. Drain sprouts and place in ice bath.
- When cool, remove sprouts from ice water, halve lengthwise, and set aside. Place a large sauté pan over medium heat. Add bacon in a single layer and cook over medium heat until fat is rendered and bacon is golden brown, about 10 minutes.
- Remove bacon with a slotted spoon and set aside; reserve pan drippings.
- Add onions to the pan and reduce heat to low. Cook onions, stirring occasionally, until they turn a deep golden color, about 8 to 10 minutes. Add chestnuts and cook, stirring occasionally, until thoroughly heated and well coated with bacon fat, about 2 minutes.
- Increase heat to high and add bacon and Brussels sprouts and stir well. Add chicken broth and cover. The contents will quickly come to a boil. Reduce heat to low and cook until Brussels sprouts are heated through. Stir in butter and season with salt and pepper.
- Sprinkle with thyme and serve.
Nutrition Facts : Calories 133.7, Fat 8.6, SaturatedFat 3.2, Cholesterol 13.5, Sodium 153.2, Carbohydrate 10.8, Fiber 2.8, Sugar 3.3, Protein 5.3
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