Brussels Sprouts with Chestnuts and Marsala
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This simply elegant dish tastes extraordinary using good-quality Italian dry Marsala. No Marsala? You can substitute vegetable stock.
Servings: 8 to 10
Ingredients:
| Nutritional Info | |
| Per each of 10 servings: about | - |
| cal | 110 |
| pro | 3 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 16 g |
| fibre | 5 g |
| chol | 9 mg |
| sodium | 312 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 9% |
| vit A | 9% |
| vit C | 98% |
| folate | 29% |
Suggested Recipes
-
2 lb (1 kg) brussels sprouts, trimmed and halved
3 tbsp (50 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) each salt and 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.
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.
Tags:
Source
Canadian Living Magazine: December 2007
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