Brussels Sprouts with Chestnuts and Onions

 

Ingredients

1/2 LB	fresh chestnuts, or 2C frozen peeled chestnuts
3 pints	brussels sprouts, trimmed, outer leaves removed
4 T	butter, unsalted
3 C	pearl onions, peeled
2 C	chicken stock

Method

Preheat the oven to 350°F. With a sharp paring knife, cut an "X" into the flat side of each chestnut. Spread the chestnuts in a shallow pan and roast for 20 minutes (the cut flaps of the shells will curl up). Remove from the oven and set aside until just cool enough to handle—if they cool completely they'll be a real pain to peel. Peel the chestnuts, removing the skin as well as the shells, and cut them into quarters.

Bring a large pot of well-salted water to a boil. Half-fill a large bowl with ice water. Drop the Brussels sprouts into the boiling water and blanch them until crisp-tender, 4 to 5 minutes. Drain the Brussels sprouts in a colander, then immediately drop them into the ice water. When the sprouts are chilled through, drain them. Cut the sprouts in half through the root end.

Melt 2 tablespoons of the butter in a large sauté pan over low heat. Add the onions and cook until lightly caramelized, 5 to 7 minutes.

Add the chestnuts and toss with the onions until coated with butter; continue to sauté until the onions are well caramelized, about 3 minutes. Increase the heat to medium-high and add the Brussels sprouts. Sauté for about 2 minutes, then add the stock, which should quickly come to a boil, steaming the sprouts to heat them through. Stir in the remaining butter and season with salt and pepper.

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