Brussels Sprouts with Chestnuts and Marsala
133 people added this to their Recipe Box
Brussels Sprouts with Chestnuts and Marsala
Photography by Matthew Kimura
This recipe makes 10 servings
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 |
This simply elegant dish tastes extraordinary using good-quality Italian dry Marsala. No Marsala? You can substitute vegetable stock.
Ingredients
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.
Source : Canadian Living Magazine: December 2007
- Keywords : Vegetarian; Sides; Brussels sprouts; Boil; Make-Ahead; Nuts;
Related content
-
Brussels Sprouts with Onion and Mustard Seeds
The best time of year for brussels sprouts is after the first frost. This dish delivers a...
-
Brussels Sprouts
Brussels sprouts are simple, tasty pleasures suitable for any occasion.
-
-
