Well after listening to Bing Crosby croon Chestnuts Roasting on an Open Fire for the one hundredth time I trotted over to my grocery, filled a sack full and roasted my own chestnuts over an open...well... oven. Oh how I love watching them roast, their smooth, umber colored skin curls back, like a leaf awaiting its fall, revealing the esteemed holiday treasure.
Roasted chestnuts are delicious on their own but braising them adds a whole new dimension of flavor. I almost want to change the song to "Chestnuts braising in some wine and herbs", but I am not sure that will go over well with the public, or the children.
Alas I will sing my own tune here in the kitchen and enjoy this dish in all its savory glory. I bid you all a blessed and happy week as you gird your loins in preparation of the festivities and egg nog ahead!
Thank you for all of the inquiries!! The camera has been SOLD!
Braised Chestnuts & Brussels Sprouts with Thyme (serves 6, side dish portions)
- 2 cups of chestnuts, roasted and peeled
- 2 cups of brussels sprouts, stems trimmed and cut in half
- 2 TBS butter/ghee
- 3/4 cup dry white wine
- 1/2 cup vegetable stock
- 1 1/2 TBS fresh thyme, chopped
- 1/2 tsp salt
Melt butter in a large saute pan over medium heat.
Add chestnuts and brussels sprouts and saute for about 10 minutes.
Add wine, stock, and thyme. Reduce heat and braise, stirring occasionally for about 20-30 minutes or until most of the liquid has reduced and vegetables are tender.
Sprinkle with salt and serve warm.