Brussels Sprouts and Chestnuts

Even if you've never liked brussel sprouts, you'll love this recipe made with bacon, shallots and chestnuts and baked in a casserole dish.

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Ingredients:

• 1 1/2 lbs brussels sprouts
• 2 slices bacon, chopped
• 1/2 cup chopped shallots
• 1 Tbsp flour
• 1 cup chicken stock
• 1/3 cup vermouth or dry white wine
• Salt and pepper to taste
• 1/2 pound fresh or prepared chestnuts
• 1 cup fresh bread crumb (2 slices)
• 2 Tbsp butter, melted

Method

Preheat oven to 350 degrees F. Butter a large ceramic casserole dish. Trim bottoms and any yellow leaves from brussels sprouts. Cut an "x" in the bottom of each sprout, using a paring knife. Steam or simmer the brussels sprouts until they are barely tender, about 6 minutes. Drain and reserve. Meanwhile, saute bacon until crisp in a large saucepan over moderate heat, remove with a slotted spoon. Add shallots to bacon drippings in the pan and saute until golden. Stir flour into saucepan and cook over low heat 1 minute. Add the stock and vermouth and bring to boiling over moderate heat, stirring. Cook until mixture thickens. Taste and add salt and pepper. Add the brussels sprouts, chestnuts and reserved bacon to sauce, toss to coat evenly and transfer to casserole. Toss the bread crumbs with the melted butter in a small bowl, sprinkle over the casserole. Refrigerate in a covered dish until 30 minutes before cooking time. Bake casserole 25 minutes, until sauce bubbles and crumbs are golden.

Notes:

Number of servings: 8

Submitted By: dnoel1724467
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