Brussels Sprouts and Chestnuts in Brown Butter Sauce

Appetizers | Greek cuisine

⏳ Time

29 minutes

🥕 Ingredients

🍽️ Servings

Description

Brussels sprouts and chestnuts in brown butter sauce

Ingredients

Butter - 1.8 oz
Brussels Sprouts - 17.6 oz
Shallot - 1.2 oz
Wheat Flour - 3 tablespoons
Chicken Broth - 21 fl oz
Meyer Lemon Juice - 2 tablespoons
Ground Black Pepper - to taste
Salt - to taste
Ground Nutmeg - ¼ teaspoon
Peeled chestnuts - 7.1 oz

Step by Step guide

Step 1

Bring 4 cups of salted water to a boil, add the Brussels sprouts, and cook for 10 minutes. Drain and rinse the sprouts under cold water.

Step 2

Meanwhile, melt the butter in a small skillet. Add the shallots and cook over medium heat, stirring, until light brown. Strain the butter through a fine sieve, pressing as much butter from the shallots as possible. Place the shallots on a paper towel to dry. Return the strained butter to the skillet.

Step 3

Preheat the oven to 392°F. Heat the butter over medium heat until it darkens and a nutty aroma appears. Add the sifted flour and whisk to combine. Cook until the flour turns amber-golden and the sauce thickens. Add the broth, lemon juice, salt, pepper, and nutmeg to taste. Add the peeled and chopped chestnuts and Brussels sprouts, mixing well.