Brussels Sprouts and Chestnuts in Brown Butter Sauce
Appetizers • Greek
Description
Brussels sprouts and chestnuts in brown butter sauce
Ingredients
- Butter 0 oz
- Brussels Sprouts 20 oz
- Shallot 0 oz
- Wheat Flour 3 tablespoons
- Chicken Broth 20 fl oz
- Meyer Lemon Juice 2 tablespoons
- Ground Black Pepper to taste
- Salt to taste
- Ground Nutmeg ¼ teaspoon
- Peeled chestnuts 5 oz
Step-by-Step Guide
Step 1
Bring 4 cups of salted water to a boil, add the Brussels sprouts, and cook for 10 minutes. Drain and rinse the sprouts under cold water.
Step 2
Meanwhile, melt the butter in a small skillet. Add the shallots and cook over medium heat, stirring, until light brown. Strain the butter through a fine sieve, pressing as much butter from the shallots as possible. Place the shallots on a paper towel to dry. Return the strained butter to the skillet.
Step 3
Preheat the oven to 390°F. Heat the butter over medium heat until it darkens and a nutty aroma appears. Add the sifted flour and whisk to combine. Cook until the flour turns amber-golden and the sauce thickens. Add the broth, lemon juice, salt, pepper, and nutmeg to taste. Add the peeled and chopped chestnuts and Brussels sprouts, mixing well.
Step 4
Transfer everything to a baking dish, sprinkle with thinly sliced shallots, and bake for 15 minutes.
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