Ingredients: |
Ingredients: 1 1/4 lbs. Brussels sprouts, washed, trimmed and cut in half lengthwise 1 lb. carrots, peeled and cut into 1/4 inch slices 1c. whipping cream 1/4c. sliced shallots 1/4 tsp. dried tarragon, crumbled 1 T. Dijon mustard 1 T. butter 1c. whole roasted chestnuts, cut in half 2 slices bacon, cut into 1/2 inch pieces, cooked until crisp 1/8 tsp. salt Freshly ground pepper to taste
|
Directions: |
Directions:Bring a 4 quart pot of water to a boil; add the Brussels sprouts and cook 7 minutes or until tender. Drain and cool under cold water, drain again. Bring the pot of water to boil again, add the carrots and cook for 5 minutes or until tender. Drain, cool under cold water, drain again. Combine the cream, shallots and tarragon in a medium saucepan; bring to a boil, reduce the heat and simmer for 5 minutes, or until slightly thickened. Remove from the heat and stir in the mustard. Melt 2 tablespoons butter in a 4 quart pot; add the Brussels sprouts, carrots, chestnuts, bacon, salt and pepper. Cook over medium heat for 5 minutes or until beaten through. Remove the vegetables with a slotted spoon to a heated serving dish. Boil the cream sauce until thickened, about 1-2 minutes. Pour over the vegetables and serve immediately.NOTE: The Brussels sprouts, carrots and bacon can be cooked up to 24 hours before serving and kept in the refrigerator. Increase the reheating time by about 305 minutes. The chestnuts in this recipe were purchased in a jar. |