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Brussels Sprouts With Chestnuts

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* Exported from MasterCook *

 

Brussels Sprouts With Chestnuts

 

Recipe By : Vegetarian Celebrations, by Nava Atlas, page 182

Serving Size : 8 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound chestnuts

1 1/2 pounds Brussels sprouts

2 cups Light Vegetable Stock

(see separate recipe)

OR 2 cups water -- plus

1 vegetable bouillon cube

2 tablespoons reduced-fat margarine

2 tablespoons minced fresh parsley -- (2 to 3)

salt and freshly ground pepper -- to taste

 

8 to 10 servings

 

Preheat the oven to 375 degrees.

 

Cut an X into the domed side of each chestnut. Arrange on a large baking

sheet. Cover with foil. Bake for 45 minutes. Remove the foil and let the

chestnuts cool until they can be handled. While still warm, peel them and

chop them into quarters.

 

Trim the Brussels sprouts and cut an X into the base, about 1/4 inch

deep. Combine them in a large, heavy saucepan with the stock or water plus

bouillon cube and bring to a simmer. Cover and simmer until they are

tender but not overdone. Drain any excess liquid, then toss with the

margarine and add the chestnuts. Sprinkle in the parsley and season with

salt and pepper to taste. Transfer to a covered serving container.

 

Calories: 159 Carbohydrate: 33 g, Total fat: 1 g, Cholesterol: 0 g,

Protein: 3 g, Sodium: 39 mg.

 

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