Brussels Sprouts And Chestnuts

Oxmoor House
12 servings


+ Add To Shopping List
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


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.

Sauté chestnuts and mushrooms in 2 tablespoons butter in a large skillet for 2 minutes. Add Brussels sprouts; sauté an additional 2 minutes.

Place vegetable mixture in a shallow 3-quart baking dish. Pour reserved sauce over vegetable mixture; sprinkle with cheese. Bake at 300° for 30 minutes.

Created date

February 2010