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"Those who forget the pasta are condemned to reheat it."--Unknown

Kazor Brussel Sprouts with Chestnuts Recipe

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This recipe for Kazor Brussel Sprouts with Chestnuts is from The Benington Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
8 tablespoons unsalted butter
2.5 teaspoons salt
2 teaspoons black pepper
5 cups water
8 lb Brussels sprouts, trimmed and halved lengthwise (24 cups)
4 cups heavy cream
2 2/3 cup bottled roasted whole chestnuts (12 oz), coarsely crumbled

Directions:
Directions:
Bring butter, salt, pepper, and 1 cup water to a boil over high heat in a deep 12-inch heavy skillet, then add Brussels sprouts and simmer, partially covered, stirring occasionally, until crisp-tender, 6 to 8 minutes. Remove lid and boil over moderately high heat until water is evaporated and sprouts are lightly browned, 3 to 4 minutes. Cool and keep until the day of the party.
Bring sprouts back up to heat in skillet. Add cream and remaining 1 cup water and bring to a boil, stirring. Add chestnuts, then reduce heat and simmer, stirring occasionally, until heated through, about 2 minutes.

Number Of Servings:
Number Of Servings:
35-50
Personal Notes:
Personal Notes:
Thanksgiving Brussel Sprouts. My favorite and Chris' too.

 

 

 

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