Brussels Sprouts with Chestnuts

Rate this recipe

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 quart Brussels sprouts
  • 1Β½ teaspoons salt
  • 1 tablespoon finely chopped onion
  • Boiling Beef or Chicken Stock
  • ΒΌ cup butter
  • β…” cup cooked chestnuts


  1. Wash and trim the sprouts. Soak them in four cups cold water containing one teaspoon salt for twenty minutes. Drain.

  2. Place in a saucepan with the onion, stock and remaining salt. Bring to a boil and cook, uncovered, for five minutes. Cover and cook for ten to twelve minutes longer, or until sprouts are tender. Drain.

  3. Melt the butter, add the chestnuts, and cook until butter is golden. Pour over sprouts and toss lightly to mix sprouts and chestnuts.

Part of