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Categories:Viewed: 98 - Published at: 3 years ago
Ingredients
- 3 c. peeled chestnuts
- 1 c. chicken broth
- 1 Tbsp. cornstarch
- 1 Tbsp. sherry
- 1/2 tsp. salt
- 1/4 tsp. white pepper
- 1/4 c. butter
- 1 lb. fresh or frozen Brussels sprouts
Method
- Place chestnuts in a heavy saucepan.
- Add broth, cornstarch, sherry, salt, pepper and butter to the pan.
- Simmer, covered, over very low heat 50 minutes to an hour, until chestnuts are tender. Cook Brussels sprouts separately and combine with chestnuts just before serving.
- Serves 6 to 8.
