Brussel Sprouts with Chestnuts and Cream

Say the words “Brussels sprouts” and you’re likely to garner a strong reaction. It’s a vegetable that most dislike but some passionately swear by. Here’s a recipe courtesy of Epicurious that’s sure to make die-hard naysayers reevalute.

Ingredients

2 TB unsalted butter, or margarine for parve
¾ tsp salt
½ tsp black pepper
1 ¼ C water
2 lb. Brussel sprouts, trimmed & halved
1 C heavy cream, or soy milk for parve
4 oz. C bottled roasted whole chestnuts, halved

Instructions

Bring butter, salt, pepper, and 1 cup water to a boil over high heat in a deep 12-inch heavy skillet, then add Brussels sprouts and simmer, partially covered, stirring occasionally, until crisp-tender, 6 to 8 minutes. Remove lid and boil over moderately high heat until water is evaporated and sprouts are lightly browned, 3 to 4 minutes. Add cream and remaining 1/4 cup water and bring to a boil, stirring. Add chestnuts, then reduce heat and simmer, stirring occasionally, until heated through, about 2 minutes.