zondag 25 januari 2009

Shaved Brussel Sprouts with Currants and Chestnuts

1/2 cup apple cider
1/2 cup dried currants
1 1/2 pounds brussels sprouts, trimmed
2 tablespoons olive oil
1 7- to 8-ounce jar whole peeled chestnuts, cut into 1/2-inch pieces
5 tablespoons butter
1 1 /2 tablespoons balsamic vinegar

Bring cider to boil in small saucepan.
Remove from heat.
Add currants; let soak 30 minutes.
Using processor fitted with slicing disk, push brussels sprouts through feed tube and slice.
DO AHEAD: Can be made 1 day ahead.
Cover and chill currant mixture.
Wrap brussels sprouts in paper towels, then enclose in resealable plastic bag and chill.

Heat oil in large deep skillet over medium-high heat.
Add chestnuts; sauté 2 minutes.
Using slotted spoon, transfer to bowl.
µAdd brussels sprouts to skillet; sauté until beginning to wilt, about 3 minutes.
Add 1/2 cup water and butter; sauté until most of liquid evaporates and brussels sprouts are tender but still bright green, adding more water by tablespoonfuls if mixture is dry, about 7 minutes.
Stir in chestnuts, currant mixture, and vinegar; sauté until heated through, about 2 minutes. Season with salt and pepper. Transfer to bowl.

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