Guest guest Posted December 14, 2000 Report Share Posted December 14, 2000 * 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. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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