When I was living in London, I loved smelling the roasted chestnuts sold on street corners during winter. When chestnuts are roasted they fill the air with a wonderful aroma.
Rich, delicious chestnuts add flavor to many of Europe’s winter dishes. Chestnuts are low in fat and high in protein and fiber. My recipe of the month is an old, popular recipe served at many European holiday meals. It combines chewy chestnuts and the brussels sprouts. Brussels sprouts are packed with vitamins, fiber and are only about 25 calories per ½ cup. Being a member of the disease fighting cabbage family, they are rich in phytochemicals and may also protect against cancer.
Chestnuts can easily be roasted over an open fire or fireplace in a large, long-handled frying pan. To do this, first soak them for about an hour in water or vegetable broth, and then drain them. Score an x in the bottom of each nut to let the steam escape (and this makes it easier to peel them when they are finished cooking.) Place them in the frying pan and cook over an open fire for about 20 minutes. If you don’t have a fireplace, you can also place them on a cookie sheet and bake in a pre-heated oven at about 425 for 20 minutes. Either way, they taste great! When they are a little cooled down, you can gently peel and eat them.
Enjoy this delicious, healthy and hearty dish this festive holiday season!
Brussels Sprouts with Chestnuts
Ingredients:
1 c. Chestnuts
4 c. Brussels Sprouts
1 Shallot, finely chopped
1 or 2 c Vegetable Broth
2 T. Coconut Oil
1 T. Butter
Sea salt and pepper to taste
Directions:
If you are using already cooked chestnuts you can skip the first three steps.
1. Using a small sharp knife, cut a cross at the bottom of each chestnut. In a sauce pan bring 3 cups of water to a boil. Then gently drop the chestnuts in, using a slotted spoon, and boil for about 8 minutes.(Make sure it is enough water to cover all of the chestnuts generously.) Then, remove the pan from the heat.
2. Using the slotted spoon, you can remove a few nuts at a time and carefully, without burning your fingers, gently remove the outer skin with a knife and peel off the inner skin.
3. Empty the saucepan and then put the nuts, with just enough vegetable broth to cover them, back in the saucepan to simmer for about 15 minutes. Then drain the nuts and set them aside.
4. Rinse and remove a few of the outer leaves of the brussels sprouts that might be yellow or wilted. You can cut off the root end carefully to leave the brussels sprout intact.
5. In a heavy frying pan that has a lid, melt the coconut oil and add the chopped shallot. Sauté for a few minutes, until the shallot is soft.
6. Add the brussels sprouts and enough vegetable broth to just cover the sprouts. Cover and simmer on medium heat, and stir occasionally for about 8 minutes.
7. Add the chestnuts. Stir and then cover the ingredients. Let them cook until the brussels sprouts and chestnuts are tender. This should be about 5 minutes over a medium heat.
8. Stir in the butter and salt and pepper to taste. Serve warm.
Serves 4 -6
Remember to put in the main ingredient.
The Main Ingredient is Always Love!
