Brussels Sprouts And Chestnuts With Blue Cheese
- 2 tablespoons olive oil
- 2 large shallots, halved lengthwise, sliced crosswise
- 1 pound brussels sprouts, stem end trimmed, halved lengthwise
- 1 7.25- to 7.4-ounce jar steamed chestnuts
- 1 cup low-salt chicken broth
- 1/3 cup whipping cream
- 3 tablespoons chopped fresh chives
- 1/2 cup crumbled blue cheese
- Heat olive oil in large nonstick skillet over medium-high heat. Add shallots and saute 1 minute. Add brussels sprouts and chestnuts. Sprinkle with salt and pepper and saute 1 minute. Add broth and bring to boil. Reduce heat, cover, and simmer until brussels sprouts are almost tender, about 5 minutes. Uncover and boil until almost all liquid evaporates, about 4 minutes. Add cream and boil until brussels sprouts and chestnuts are coated with cream, stirring frequently, about 3 minutes. Mix in chives. Season with salt and generous amount of pepper. Transfer to bowl. Sprinkle with cheese and serve.
olive oil, shallots, brussels sprouts, chestnuts, lowsalt, whipping cream, fresh chives, blue cheese
Taken from www.epicurious.com/recipes/food/views/brussels-sprouts-and-chestnuts-with-blue-cheese-230943 (may not work)