Brussels Sprouts with Chestnuts

Total time: 50 minutes
    This is a classic on British holiday tables.

 Instructions:

• 20 - 25 Brussels sprouts - I normally serve 6 - 8 per person
• 18 - 24 chestnuts, fresh or canned
• 2 cups (16oz, 480ml) beef stock   if using fresh chestnuts
• 1/2 cup (4oz, 120ml) beef stock    if using canned chestnuts
• 3 tbs butter
• 1 tsp thyme
• sea salt and fresh pepper

 Instructions:

• If using fresh chestnuts:  With a sharp knife cut an 'X' through tough outer shell.
• Put in a saucepan and cover with water.  Bring to a boil over medium-high heat.
• Reduce heat to medium-low and boil for 5 minutes.
• Remove pan from heat.  Removing 1 chestnut at a time peel off shells and inner skin. Chestnuts must stay hot to peel easily.  If they cool down too much while you are working, bring them to a boil again. 
• Put peeled chestnuts into a saucepan, cover with beef broth, bring to a simmer over medium heat and simmer for 15 minutes, until tender.
• Drain.
• If using canned chestnuts:   Rinse and drain.
• To cook Brussels sprouts: Slice a bit off of the stem end and peel away the outer leaves - any that are damaged, wilted or discolored.
• With the tip of your knife make a small X in the stem end - that, supposedly, aids even cooking.
• Put into a saucepan with 1/2 cup beef stock, and enough water to almost cover.  Cover and bring to a boil.
• Reduce heat and simmer until done, 10 - 15 minutes.  They should be just tender when pierced with a sharp knife. 
• When done remove, drain and set aside. 
• Both steps can be done earlier in the day and finished at the last minute.
• To finish: Melt butter in a medium saucepan over medium heat.
• Add thyme and pepper and combine.
• Add sprouts and chestnuts and sauté about 5 minutes (longer if sprouts and/or chestnuts are cold).
• Sprinkle with salt and serve.

Sautéed Leftover Brussels Sprouts and Chestnuts

Total time: 25 minutes
     Simply sliced or chopped and fried until light brown, a great way to reheat the leftovers.

 Ingredients:

• leftover sprouts and chestnuts
• 1 onion or shallot
• 1/2 tsp thyme
• 2 tsp butter
• 2 tsp olive oil

 Instructions:

• Peel and thinly slice onion.
• Slice sprouts (they'll kind of shred) and chestnuts (they may crumble).
• Heat butter and oil in medium nonstick skillet over medium heat.  Add onion and sauté 15 minutes or until lightly browned.
• Add sprouts, chestnuts and thyme and sauté another 5 - 10 minutes or until heated through and starting to brown. 
• Remove, sprinkle with salt and pepper if desired and serve.