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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Brussels Sprouts, Carrots and Chestnuts in Mustard Cream Sauce Recipe

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This recipe for Brussels Sprouts, Carrots and Chestnuts in Mustard Cream Sauce is from The Hungry Hawk Cookbook, 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:  
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.
Personal Notes:
Personal Notes:
This is our favorite Thanksgiving or holiday side dish. It goes great with roast port or beef too.

 

 

 

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