Brussels Sprouts with Chestnuts and Marsala
Print Category Brussel sprout Thematic No thematic Source Recipes Quebecoises Evaluation
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Click to enlarge Ingredients
- 2 lb (907 g) Brussels sprouts, trimmed and halved
- 3 tbsp (45 mL) butter
- 1 cup (250 mL) vacuum-packed or rinsed canned whole chestnuts, broken into pieces
- 1/3 cup (75 mL) dry marsala wine
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
Preparation
- In large saucepan of boiling salted water, cover and cook brussels sprouts until tender-crisp, about 6 minutes; drain. (Make-ahead: Chill in ice water; drain and pat dry. Refrigerate in airtight container for up to 24 hours.)
- In Dutch oven, melt butter over medium-high heat; add brussels sprouts, chestnuts, Marsala, salt and pepper, tossing to coat. Boil until heated through and liquid is reduced by half, about 6 minutes.
Cook commentary
Servings: 10
* This simply elegant dish tastes extraordinary using good-quality Italian dry Marsala. No Marsala? You can substitute vegetable stock.
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