Brussels Sprouts with Chestnuts

Ingredients

• Pepper

  Spices, black

  ½ tsp or 1g

• Chestnuts

  Nuts, european, roasted

  4 oz (3 kernels) or 113g

• Butter

  Unsalted

  2 tbsp or 28g

• Salt

  Table

  ¾ tsp or 5g

• Water

  Plain, clean water

  1 ¼ cup or 296g

• Heavy whipping cream

  Fluid

  1 cup, fluid or 238g

• Brussels sprouts

  Raw

  2 lb or 906g

Directions

1. Coarsely crumble chestnuts. Trim Brussels sprouts and halve lengthwise.
2. Bring butter, salt, pepper, and 1 cup water to a boil over high heat in a deep 12-inch heavy skillet, then add Brussels sprouts and simmer, partially covered, stirring occasionally, until crisp-tender, 6 to 8 minutes. Remove lid and boil over moderately high heat until water is evaporated and sprouts are lightly browned, 3 to 4 minutes. Add cream and remaining 1/4 cup water and bring to a boil, stirring. Add chestnuts, then reduce heat and simmer, stirring occasionally, until heated through, about 2 minutes.

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