"Hunger is the best sauce in the world."--Cervantes

Kazor Brussel Sprouts with Chestnuts Recipe

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This recipe for Kazor Brussel Sprouts with Chestnuts, by , is from The Benington Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Kazor
Added: Tuesday, June 2, 2009

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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