Brussels Sprouts and Chestnuts in Brown Butter Sauce
⏳ Time
29 minutes
🥕 Ingredients
10
🍽️ Servings
8
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.
Step 4
Transfer everything to a baking dish, sprinkle with thinly sliced shallots, and bake for 15 minutes.
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