Brussels Sprouts and Shallots with Chestnuts
Ingredients
1 pound Chestnuts, whole
1 pound Brussels Sprouts, stems trimmed
3 tablespoons Organic Grass-fed Butter
2 Shallots, minced
Sea Salt, to taste
Black Pepper, freshly ground, to taste
1 pinch of Nutmeg, freshly ground
Directions
1. Use a paring knife to cut an X in the flat side of each chestnut shell
2. Toss into a pot of boiling water and cook for 10 minutes
3. Peel away the outer shell and brown skin
4. Return the peeled chestnuts to the pot of water and boil until tender, about 25 minutes
5. Scoop out chestnuts with a slotted spoon and set aside
Reserve the water in pot
6. Add salt to the same pot of water that you used for the chestnuts
7. Blanch the Brussels sprouts in boiling salted water for about 8 minutes or until they are just tender
Take care not to over cook
8. Drain the Brussels sprouts well and cut in half lengthwise
9. Melt butter in a skillet on medium heat and sauté the shallots
10. Add the chestnuts and Brussels sprouts, toss to coat with the butter
11. Season with salt, pepper and nutmeg
12. Cook for 5 minutes until heated through and caramelized