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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 Cassyjean - Torrington, CT May 29, 2009 15 min 30 min 45 min


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