Brussels Sprouts with Chestnuts and Marsala

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Tested Till Perfect

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%

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




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