Vegetable Stripes

Name: Vegetable Stripes
Yield: 6 portions
Ingredients: Salt and freshly ground black pepper, to taste; 12 fresh whole chestnuts, peeled (see box, How to Cook and Peel Chestnuts); 1 teaspoon crumbled dried rosemary leaves; ½ teaspoon dried thyme leaves; Salt and freshly ground black pepper, to taste; 12 Brussels sprouts; 12 fresh or jarred kumquats (if using jarred, rinse and drain them); 3 tablespoons unsalted butter; 2 tablespoons (packed) dark brown sugar; 18 small white pearl onions

Preparation info

6
portions

Difficulty
Complex

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

The pattern, colors, and glow of this presentation make it the vegetable dish to grace your Thanksgiving table. Sweetened kumquats are the special taste to mix with familiar Brussels sprouts, onions, and chestnuts, all glazed with dark brown sugar.

Ingredients

18 small white pearl onions
12 Brussels sprouts
12 fresh or jarred kumquats (if using jarred, rinse and drain them)

Side dish
Thanksgiving
Gluten-free
Vegetarian

Method

Bring 2 quarts of water to a boil in a large saucepan. Cut a small X in the root end of each onion, and drop the onions into the water. Reduce the heat and simmer until tender but firm, about 10 minutes. Drain, rinse under cold water, and drain again. Peel and reserve.
Bring another 2 quarts of water to a boil. Cut a small X in the root end of each Brussels spr