Chestnuts and Brussels Sprouts
Scott Hagnas | September 26 2012
|
Chestnuts are a seasonal treat in the fall and winter. They are a nut that is mostly carbohydrate (rather than fat), as most tree nuts are. They are the only nut that contains vitamin C, though some of it will be degraded by cooking.
I use commercially available pre-cooked chestnuts in this recipe. Look in better markets; chestnuts are becoming easier to find.
Time: 20 minutes
• 2 Tbsps. grass-fed butter (or tallow)
• 1 shallot, sliced
• 1/2 pear, diced
• 3/4 cup chopped chestnuts
• 1 Tbsp. white wine vinegar
• 2 Tbsps. olive oil
• sea salt
• 2 lbs. Brussels sprouts, stemmed and halved
Bring the butter to medium heat in a small skillet. Sauté the shallots for a few minutes until they begin to soften. Add the pear and sauté for a few minutes more. Add the chestnuts and sauté for 3-4 minutes; then add the vinegar. Remove to a bowl, then add the olive oil and salt.
Meanwhile, chop and either steam or pressure-cook the Brussels sprouts until soft. Add to the bowl with the chestnuts; toss well. Serve warm!
Nutritional info: 4 servings at 18g carb, 13g fat.
|
|
|
|
|
|
1 Comments
|
|
Danyon
|
1 | 2013-05-20
|
|
That's claeerd my thoughts. Thanks for contributing. |
|
Leave a Comment
|
|
|
|
Sign up for our free newsletter to get training tips and stay up to date on Catalyst Athletics AND get a free issue of the Performance Menu journal.
|
|
