Shaved Brussel Sprouts with Currants and Chestnuts

Name: Shaved Brussel Sprouts with Currants and Chestnuts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 118 milliliters apple cider; 12 Tbsps balsamic vinegar; 680 grams brussels sprouts, trimmed; 5 Tbsps butter; 198 grams whole peeled chestnuts, cut into 1/2-inch pieces; 118 milliliters dried currants; 2 Tbsps olive oil

Shaved Brussel Sprouts with Currants and Chestnuts might be just the Mediterranean recipe you are searching for. Watching your figure? This gluten free, primal, and vegetarian recipe has 186 calories, 3g of protein, and 9g of fat per serving. For $1.04 per serving, you get a side dish that serves 10. Head to the store and pick up currants, olive oil, butter, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Bring cider to boil in small saucepan.

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Cider

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Sauce Pan

Remove from heat.

Add currants; let soak 30minutes. Using processor fitted with slicingdisk, push brussels sprouts through feedtube and slice. DO AHEAD: Can be made 1day ahead. Cover and chill currant mixture.Wrap brussels sprouts in paper towels, thenenclose in resealable plastic bag and chill.

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Brussels Sprouts

Currants

Wrap

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Paper Towels

Ziploc Bags

Heat oil in large deep skillet overmedium-high heat.

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Cooking Oil

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Frying Pan

Add chestnuts; sauté2 minutes. Using slotted spoon, transfer tobowl.

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Chestnuts

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Slotted Spoon

Add brussels sprouts to skillet; sautéuntil beginning to wilt, about 3 minutes.

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Brussels Sprouts

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Frying Pan

Add1/2 cup water and butter; sauté until most ofliquid evaporates and brussels sprouts aretender but still bright green, adding morewater by tablespoonfuls if mixture is dry,about 7 minutes. Stir in chestnuts, currantmixture, and vinegar; sauté until heatedthrough, about 2 minutes. Season with saltand pepper.

Ingredients you will need

Brussels Sprouts

Chestnuts

Vinegar

Butter

Pepper

Water

Transfer to bowl.

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Bowl

Equipment

Ingredients

Servings:

118milliliters

apple cider 12Tbsps

balsamic vinegar 680grams

brussels sprouts, trimmed 5Tbsps

butter 198grams

whole peeled chestnuts, cut into 1/2-inch pieces 118milliliters

dried currants 2Tbsps

olive oil

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Castello di Monsanto Il Poggio Chianti Classico Riserva. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 40 dollars per bottle.