Brussels Sprouts with Water Chestnuts

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Preparation info

  • 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 quarts Brussels sprouts
  • Salt
  • ¼ cup butter
  • 2 tablespoons finely chopped onion
  • 1 can (5 ounces) water chestnuts, drained and slivered


  1. Remove the wilted outer leaves and the stems of the sprouts. Cut a crosswise gash into the stem end. Soak the sprouts in two quarts cold water containing two teaspoons salt for about ten minutes. Drain.

  2. Steam or boil the sprouts rapidly in a small quantity of lightly salted water for about fifteen minutes, or until barely tender.

  3. Melt the butter, add the onion and slivered water chestnuts, and sauté gently until the onion is soft but not browned. Pour over the Brussels sprouts.

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