8 Servings 35 min Cook
1/2 Tsp Pepper
4 Oz (3 kernels) Chestnuts
2 Tbsp Butter
3/4 Tsp Salt
1 1/4 Cup Water
1 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
2 Lb Brussels Sprouts
Coarsely crumble chestnuts.
Trim Brussels sprouts and halve lengthwise.
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.
