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Brussel Sprouts And Chestnuts Recipe

	Category	Chicken Recipes
	Views	77
	Ratings	0

Ingredients And Procedures

Ingredients
1 1/2	pound	brussel sprouts
1/2	pound	chestnuts
1/2	teaspoon	rosemary
1/2	teaspoon	tarragon
1/2	teaspoon	cumin
1	cup	chicken broth
1	teaspoon	cornstarch

Directions:
blanche brussel sprouts in boiling water 5 - 10 minutes. Run cold water over them. Take chestnuts, with a sharp knife, make an X on the top of each one. Brush each chestnut with oil. Bake for 20 minutes at 400F. Then shell. Mix sprouts, chestnuts and seasoning. Season with salt and pepper. Pour over broth. Bake at 350F for 20 minutes (can extend). Remove from oven. Pour liquid into pan and mix with cornstarch and water. Cook over medium heat till thickened. Pour over vegetables.

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<h1>Brussel Sprouts And Chestnuts</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3><B>Ingredients</B></TD><TD></TD></TR><TR><TD class=ingredient>1 1/2</TD><TD class=ingredient>pound</TD><TD class=ingredient>brussel sprouts </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>pound</TD><TD class=ingredient>chestnuts </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>rosemary </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>tarragon </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>cumin </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>cup</TD><TD class=ingredient>chicken broth </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>cornstarch</TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4><BR><B>Directions:</B><BR><BR></TD></TR><TR><TD colSpan=4>blanche brussel sprouts in boiling water 5 - 10 minutes. Run cold water over them. Take chestnuts, with a sharp knife, make an X on the top of each one. Brush each chestnut with oil. <BR><BR>Bake for 20 minutes at 400F. Then shell. Mix sprouts, chestnuts and seasoning. Season with salt and pepper. Pour over broth. Bake at 350F for 20 minutes (can extend). Remove from oven. Pour liquid into pan and mix with cornstarch and water. Cook over medium heat till thickened. Pour over vegetables.<BR><BR></TD></TR></TBODY></TABLE>     <p>
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