Brussels Sprouts And Chestnuts

• 1/2 cup butter or margarine, divided
• 1/4 cup plus 2 tablespoons all-purpose flour
• 3 cups half-and-half
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 1/2 cups peeled and blanched chestnuts
• 1/2 pound fresh mushrooms, sliced
• 2 pounds fresh Brussels sprouts, cleaned and boiled
• 3/4 cup grated Parmesan cheese

1. Melt 1/4 cup plus 2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Set aside.
2. Saute chestnuts and mushrooms in 2 tablespoons butter in a large skillet for 2 minutes. Add Brussels sprouts; saute an additional 2 minutes.
3. Place vegetable mixture in a shallow 3-quart baking dish. Pour reserved sauce over vegetable mixture; sprinkle with cheese. Bake at 300u0b0 for 30 minutes.

butter, flour, salt, pepper, chestnuts, mushrooms, brussels sprouts, parmesan cheese

Taken from www.myrecipes.com/recipe/brussels-sprouts-chestnuts (may not work)