Shaved Brussel Sprouts with Currants and Chestnuts
A sophisticated side dish featuring thinly sliced brussels sprouts sautéed with sweet dried currants and tender chestnuts in a butter-balsamic sauce. The combination of textures and flavors makes this an elegant accompaniment to any meal.
Ingredients
- •½ cup apple cider
- •½ cup dried currants
- •1½ pounds brussels sprouts
- •2 tablespoons olive oil
- •1 jar chestnuts
- •5 tablespoons butter
- •1½ tablespoons balsamic vinegar
Cooking Instructions
- 1.
Bring cider to boil in small saucepan. Remove from heat. Add currants; let soak 30 minutes. Using processor fitted with slicing disk, push brussels sprouts through feed tube and slice. DO AHEAD: Can be made 1 day ahead. Cover and chill currant mixture. Wrap brussels sprouts in paper towels, then enclose in resealable plastic bag and chill.
35 min
- 2.
Heat oil in large deep skillet over medium-high heat. Add chestnuts; sauté 2 minutes. Using slotted spoon, transfer to bowl. Add brussels sprouts to skillet; sauté until beginning to wilt, about 3 minutes. Add 1/2 cup water and butter; sauté until most of liquid evaporates and brussels sprouts are tender but still bright green, adding more water by tablespoonfuls if mixture is dry, about 7 minutes. Stir in chestnuts, currant mixture, and vinegar; sauté until heated through, about 2 minutes. Season with salt and pepper. Transfer to bowl.
15 min
