Braised Brussels Sprouts, Pearl Onions and Chestnuts
- A knob of butter
- 1 tablespoon olive oil
- 250 g / 1/2 lb pearl onions
- 1 1/2 cups vegetable broth
- 2 bay leaves
- 500 g / 1/2 lb roasted chestnuts, peeled
- 500 g / 1/2 lb Brussels sprouts, trimmed
- Sea salt
- Freshy ground pepper
- #This side dish is great with chicken or turkey and can be prepared beforehand. Just reheat slowly when ready to serve. Let me share with you a very helpful tip for saving time and unnecessary labor in the kitchen- soak onions in water for at least 4-5 hours or even overnight to make pealing easier. And buy chestnuts from the corner vendor in your neighborhood who roasts them fresh every afternoon or be brave and roast your own. This is a favorite winter dish in our house.# Melt butter in a skillet over medium heat. Add olive oil and onions. Cook until golden brown stirring all the while. This will take a while but have patience. Then add broth and bay leaves. Cover and simmer for no more than 10 minutes.
- Meanwhile cook trimmed Brussels sprouts in a pot of boiling water until tender. Drain and rinse with cold water and drain again. Set aside.
- Add chestnuts to onions and cook slowly for another 10 minutes, until chestnuts are tender, Take care not to over-cook the vegetables as both onions and chestnuts can go mushy easily at this stage of cooking. (Can be prepared ahead up to this stage. Then reheat over low heat and continue as follows.)
- Add Brussels sprouts to skillet and simmer gently covered until heated through. The liquid should be syrupy. Correct seasoning according to your taste.