Ingredients

  • 4 pints Brussels sprouts
  • 2 tablespoons unsalted butter
  • 1 pound chestnuts, peeled
  • 1 to 2 cups chicken stock (preferably homemade)
  • Coarse salt and freshly ground pepper to taste
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      381 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 69 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 10 grams protein; 17 milligrams cholesterol; 175 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Preparation

  1. Trim the outer leaves from the Brussels sprouts and cut a cross in each stem.
  2. Heat the butter in a heavy saucepan and add the chestnuts. Pour in the chicken stock, cover and simmer slowly for 20 minutes or until tender. Add the Brussels sprouts and add more stock if necessary just to cover.
  3. Replace the lid and cook for five minutes, or until tender. Correct the seasoning and serve.

Dining and Cooking