Brussels Sprouts with Chestnuts and Marsala
By The Canadian Living Test Kitchen
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This recipe makes 10 servings
This recipe's ingredients have been scaled and recalculated for your automated grocery list. The method still refers to the original recipe amounts. RECIPES HAVE BEEN TESTED USING ORIGINAL AMOUNTS ONLY, AND SCALED RESULTS MAY VARY. Click here to learn more about scaling Canadian Living recipes.
Nutritional Info |
|
Per each of 10 servings: about |
- |
|
cal |
110110 cal |
|
pro |
3 g3g pro |
|
total fat |
4 g4g total fat |
|
sat. fat |
2 g2g sat. fat |
|
carb |
16 g16g carb |
|
fibre |
5 g5g fibre |
|
chol |
9 mg9mg chol |
|
sodium |
312 mg312mg sodium |
|
% RDI: |
- |
|
calcium |
33 calcium |
|
iron |
99 iron |
|
vit A |
99 vit A |
|
vit C |
9898 vit C |
|
folate |
2929 folate |
This simply elegant dish tastes extraordinary using good-quality Italian dry Marsala. No Marsala? You can substitute vegetable stock.
Ingredients
- 2 lb Brussels sprouts , trimmed and halved2 2lb lbBrussels sproutBrussels sprouts, trimmed and halved
- 3 tbsp butter 3 3tbsp tbspbutter
- 1 cup vacuum-packed or rinsed canned whole chestnuts , broken into pieces1 1cup cupvacuum-packed or rinsed canned whole chestnutchestnuts, broken into pieces
- 1/3 cup dry Marsala wine 1/3 1/3cup cupdry marsala wine
- 1/4 tsp salt 1/4 1/4tsp tspsalt
- 1/4 tsp pepper 1/4 1/4tsp tsppepper
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.
Source : Canadian Living Magazine: December 2007