Brussels Sprouts with Chestnuts and Maple Butter
Brussels sprouts and chestnuts make for a classic combination, with the sweet starchiness of the chestnuts playing off and enhancing the slightly bitter cabbage flavor of the sprouts. There are countless versions of this combination, but perhaps our favorite is one presented by Annie Somerville in her 1993 Fields of Greens in which maple butter is also added. This makes for one of the most extravagant and delicious side dishes you’ll ever eat. We’ve adapted this recipe by increasing the amount of chestnuts by 4-fold. We do this not only because we love chestnuts, but also because we now have access to the highest quality, freshly harvested North American chestnuts via Chestnut Charlie’s of Lawrence, Kansas. Charlie NovoGradac and Deborah Milks started planting chestnut trees on an old farm north of Lawrence in 1995 in an attempt to create an economically viable and ecologically sound business based on permiculture. You can order their chestnuts via the internet and have them delivered to your door, and they are by far and away the best quality that we’ve ever encountered. Do give them a try! 24 chestnuts With a sharp paring knife score the chestnuts. Bake in a 400º F. oven for 15-20 minutes. Remove from oven and remove the shell and brown skin from the chestnuts. Coarsely chop for a little over 1 cup of total volume. Cream butter and maple syrup to make a loose paste. Trim away brussels sprouts bases, discarding any discolored outer leaves and cutting each in half. Blanch the prepared sprouts in boiling water until tender, about 6 minutes. Drain, rinse under cold water, and drain again. Heat olive oil in a pan and sauté onion slices over medium-high heat until tender, about 5 minutes. Add blanched brussels sprouts, prepared chestnuts and reduced stock. Continue cooking until the stock has almost completely evaporated and has become thick. Remove pan from heat and let cool for about 10 minutes until the sprouts are just a little more than body temperature. Toss with the maple butter and adjust seasonings with salt and pepper. Serve immediately as this dish tastes much better when served warm. Archive |
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