Brussels Sprouts with Chestnuts

Name: Brussels Sprouts with Chestnuts
Yield: 4 servings
Ingredients: 1 2 tablespoons unsalted butter; 1 3/4 teaspoon salt; 1 1/2 teaspoon black pepper; 1 1 1/4 cups water; 1 2 lb Brussels sprouts, trimmed and halved lengthwise (8 cups); 1 1 cup heavy cream; 1 2/3 cup bottled roasted whole chestnuts (4 oz); 1 coarsely crumbled

From the kitchen of Carly

Brussels sprouts get buttery, caramelized edges while simmering in cream and water. Roasted chestnuts fold in at the end, adding sweet earthiness and slight crunch. Luxurious enough for a holiday table, simple enough for any weeknight dinner.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons unsalted butter
13/4 teaspoon salt
11/2 teaspoon black pepper
11 1/4 cups water
12 lb Brussels sprouts, trimmed and halved lengthwise (8 cups)
11 cup heavy cream
12/3 cup bottled roasted whole chestnuts (4 oz)
1coarsely crumbled

Instructions

Bring butter, salt, pepper, and 1 cup water to a boil over high heat in a deep 12-inch heavy skillet, then add Brussels sprouts and simmer, partially covered, stirring occasionally, until crisp-tender, 6 to 8 minutes. Remove lid and boil over moderately high heat until water is evaporated and sprouts are lightly browned, 3 to 4 minutes. Add cream and remaining 1/4 cup water and bring to a boil, stirring. Add chestnuts, then reduce heat and simmer, stirring occasionally, until heated through, about 2 minutes.