Brussels Sprouts a la Parker
- 1 quart Brussels sprouts
- 6-8 cooked chestnuts
- Salt, nutmeg
- 2 tablespoons cream
Wash and clean sprouts, boil until almost tender, add salt the last few minutes; drain. Put into saucepan with chestnuts and cream, season with salt and nutmeg. Simmer until sprouts are done and liquid has practically evaporated. Serves 4.
Submitted by May 29, 2009
15 min
30 min
45 min