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Quick & Easy
Bread & Pizza
Recipe of the Week
BRUSSEL SPROUTS & CHESTNUTS
Preparation - Easy
20 roasted CHESTNUTS broken in large pieces (can be bought ready in jars)
1 1/2 lbs small BRUSSEL SPROUTS, thoroughly washed
1 TBS MUSTARD SEED
2 TBS TURKEY DRIPPINGS
2 GARLIC cloves minced
2 TBS fresh PARSLEY, chopped
4 TBS BUTTER
PEPPER, couple of turns with the grinder
Saucepan, heavy skillet.
REMOVE outer leaves from Brussel sprouts and wash well.
COOK sprouts in a large pot of simmering water (bring water to a boil before adding Brussel sprouts.
SIMMER for 4 to 5 minutes.
DRAIN well and cut in each sprout in half.
HEAT drippings and butter in a heavy skillet.
WHEN bubbling add the sprouts, chestnuts and the mustard seeds.
SAUTÉ over high heat for 3 minutes or more till sprouts are lightly brown stirring occasionally.
ADD the garlic, parsley salt and pepper.
SAUTÉ a further minute or two.
SERVE in a preheated dish.
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