Brussels Sprouts with Water Chestnuts

Preparation info
  • 8

    Servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 quarts Brussels sprouts
  • Salt
  • ¼ cup butter

Method

  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 quanti