Recipe: Brussels Sprouts with Chestnuts Glace

Recipes title

Brussels Sprouts with Chestnuts Glace

Serving Size: 6
Preparation Time :0:40

1/2 lb chestnuts
1 pint Brussels sprouts—about 15-18 pieces
1 qt water
1 pint stock
2 tbls butter
salt and white pepper

Preparation

Cut an X in the tip of the chestnut. Roast them at 400 F till the edges of the shell peel back at the cuts. Allow to cool and peel.
Cut the ends from the Brussels sprouts and discard any wilted or discolored leaves. Make a cut 2/3 of the way through them, from top to base. Put them into an uncovered pot with water, bring to boil and drain. This is to remove some of the strong flavor. This blanching can be omitted if you choose, as it no doubt removes some soluble vitamins.
Add chestnuts, stock and butter to the drained sprouts. Reduce liquid to a glaze, by which time the sprouts and chestnuts should be tender. Season.

Notes: Very strong flavored vegetables like Brussels sprouts need to be cooked in an excess of water in an uncovered pot, to boil off some of the strong flavor, or so conventional wisdom tells us. I like to buy them on the stalk, so that I can separate the small ones on top from the larger ones on bottom. I steam the small ones in the microwave oven, with only a little water, covered with saran wrap. I never cook the small ones this way longer than 1-1/2 to 2 minutes, and they do not have an objectionable strong taste.