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BRUSSELS SPROUTS AND CHESTNUTS WITH MAPLE BUTTER

Fields of Greens: New Vegetarian Recipes From The Celebrated Greens Restaurant  by Anne Somerville

Roasted chestnuts, tender Brussels sprouts, and sauteed red onions absorb the rich sweetness of maple butter in this warming winter dish. Perfect for a holiday meal, this festive dish is simple to make and even easier if you roast the chestnuts in advance and freeze them.
Serves Four

INGREDIENTS

    6 chestnuts
    4 tablespoons unsalted butter, softened
    2 or 3 tablespoons maple syrup
    1½ pounds Brussels sprouts, about 4 cups
    Salt and pepper
    Light olive oil
    1/2 medium-size red onion, thinly sliced, about 1 cup
    1/4 cup water
     

DIRECTIONS

Preheat the oven to 400°F.

Using a paring knife, score the tops of the chestnuts with an X. Place them in a baking dish, brush them with a little oil, and roast, uncovered for 10 minutes. Remove from the oven and cover the dish, allowing the chestnuts to steam. Let sit for 5 minutes, then peel and coarsely chop or break the chestnuts apart with your hands; you should have about 1/3 cup. Set aside.

Cream the butter with 2 tablespoons of the maple syrup. (The butter will be a little wet from the moisture of the maple syrup.) Add the remaining maple syrup to taste. Set aside.

Trim the base off the Brussels sprouts and discard any discolored outer leaves. Cut them in half or leave whole if small. If leaving whole, score the bottom with an X.

Bring a large saucepan of water to a boil and add 1/2 teaspoon salt. Drop the Brussels sprouts into the water and cook for 6 to 8 minutes, until tender. Their color should be bright when you take them from the water. Drain and rinse under cold water.

While the Brussels sprouts are cooking, heat 1 tablespoon olive oil in a medium-size saute pan. Add the onions, 1/4 teaspoon salt, and a few pinches of pepper. Saute over medium heat until the onions are tender, about 5 minutes.

Add the Brussels sprouts, chestnuts, 1/4 teaspoon salt, a few pinches of pepper, and the water; saute for 2 minutes, until the Brussels sprouts are heated through

Remove the pan from the heat to cool it a little. (This will help to keep the butter from melting and separating when tossed into the pan.)

Add the apple butter and toss together. Add salt and pepper to taste and serve immediately.
 

 

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