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Brussels Sprouts w/Chestnuts I (M/P, KLP, TNT)
Source: Self
Serves: 8

2 lbs. Brussels sprouts
1/4 cup margarine
3 tbsp. margarine
3/4 cup chicken broth or pareve broth
1 tsp. tomato paste
1 stalk celery
4 sprigs parsley
1 bay leaf
1 lb. chestnuts, shelled and washed

Cook sprouts for 10 minutes. Drain and dry. Arrange them in a flame-proof dish in a layer. Sprinkle with seasonings (salt, pepper).

Add 3/4 cup chicken broth and bring to boil over high heat. Cover with foil and braise in 350°F degree oven for 20 minutes.

Melt 1/4 cup margarine in a skillet. Add chestnuts and shake over low heat until covered with the margarine.

Add chicken broth to cover the chestnuts by 1". Dissolve tomato paste in one teaspoon of broth. Add to skillet.

Add celery, parsley, bay leaf. Bring to a boil, reduce heat and simmer about 45 minutes until tender.

Remove chestnuts, vegetables and bay leaf. Reduce liquid by half.

Add the chestnuts and Brussels sprouts to the liquid and shake pan until hot. Add 3 tbsp. margarine to glaze.

Posted by Judith Sobel

Nutritional Info Per Serving: N/A