• 1 1/2 pounds brussels sprouts
  • 3/4 pound peeled chestnuts or 1 (15 1/2-ounce) can whole chestnuts in water
  • 2 cups chicken or beef broth
  • 6 tablespoons butter
  • Freshly grated nutmeg to taste
  • Salt
  • Pepper
  • Directions

    Trim the sprouts, making an X in the bottom of any large sprouts to in- sure even cooking. Soak in salted water for 10 minutes. Steam brussels sprouts 5 to 10 minutes until tender crisp. Return to saucepan and them dry over moderate heat. At the same time, boil the peeled chestnuts in broth for 15 minutes uncovered. (If using canned chestnuts, drain well and heat in broth.) In a large skillet heat the butter and add the sprouts. Transfer the chestnuts with a slotted spoon to the skillet and quickly boil down the broth until it meares about 2 table spnnsful. Cook the vegetables for a few minutes over low heat, tossing the pan or stirring gently. Season to taste. Add the reduced broth and serve.

    Serves 6

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