Brussels Sprouts and Chestnuts with Blue Cheese               

 tags (edit): Fall Easy Bon Appetit Magazine @Vogel @Try Soon! Vegetables Side Dish  

 

Smaller brussels sprouts are especially pretty in this dish.

Ingredients

2 tablespoons Olive oil
2 large Shallots halved lengthwise, sliced crosswise
1 pound Brussels sprouts stem end trimmed, halved lengthwise
1 (7.4-ounce jar) Steamed chestnuts
1 cup Low sodium chicken broth
1/3 cup Whipping cream
3 tablespoon Fresh chives chopped
1/2 cup Blue cheese crumbled
 

Instructions
 Heat olive oil in large nonstick skillet over medium-high heat. Add shallots and sauté 1 minute. Add brussels sprouts and chestnuts. Sprinkle with salt and pepper and sauté 1 minute. Add the broth and bring to boil. Reduce heat, cover, and simmer until brussels sprouts are almost tender, about five minutes. Uncover and boil until almost all liquid evaporates, about 4 minutes. Add cream and boil until brussels sprouts and chestnuts are coated with cream, stirring frequently, about three minutes. Mix in chives. Season with salt and generous amount of pepper. Transfer to bowl. Sprinkle with cheese and serve.

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Yields: 6 Servings
     Bon Appétit magazine, October 2004, page 134

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