Brussels sprouts and chestnuts in brown butter sauce
8 servings
29 minutes
Brussels sprouts and chestnuts in brown butter sauce is an exquisite dish that combines the tender texture of cabbage with the rich flavor of nuts. This recipe is inspired by Greek culinary traditions, where fresh vegetables and aromatic spices are often used. The nutty-hued butter gives the sauce a deep, caramelized aroma that beautifully complements the sweet chestnuts and soft cabbage leaves. Roasted shallots add a subtle sweetness and a light crunch. The dish is perfect as a side or light dinner, especially on cold evenings when you want to warm your soul and enjoy the rich flavors of seasonal produce. Serve it warm, garnished with fresh herbs and slices of bread for complete enjoyment.
1
Bring 4 cups of salted water to a boil, add Brussels sprouts, and cook for 10 minutes. Drain the water and rinse the sprouts under cold water.
- Brussels sprouts: 500 g
2
Meanwhile, melt the butter in a small skillet. Add the shallots and cook over medium heat, stirring, until light brown. Strain the butter through a fine sieve, pressing as much butter from the shallots as possible. Place the shallots on a paper towel to dry. Return the strained butter back to the skillet.
- Butter: 50 g
- Shallot: 35 g
3
Preheat the oven to 200 degrees. Heat the oil over medium heat until it darkens and a nutty aroma appears. Add the sifted flour and whisk to achieve a smooth mixture. Cook until the flour turns amber-golden and the sauce thickens. Add broth, lemon juice, salt, pepper, and nutmeg to taste. Add the peeled and chopped chestnuts and Brussels sprouts, and mix well.
- Butter: 50 g
- Wheat flour: 3 tablespoons
- Chicken broth: 2.5 glasss
- Lemon juice: 2 tablespoons
- Ground black pepper: to taste
- Salt: to taste
- Ground nutmeg: 0.3 teaspoon
- Roasted chestnuts: 200 g
4
Place everything in a baking dish, sprinkle with thinly sliced shallots, and bake for 15 minutes.
- Shallot: 35 g
