Sautéed Brussels Sprouts with Chestnuts - Serves 6

From:  Tasting Colorado by Michele Morris taken from C-Lazy U Ranch, Granby / Chef Dennis Kaniger Sautéed Brussels Sprouts with Chestnuts

Makes 6 Servings

Ingredients:

• 2 pounds fresh Brussels Sprouts
• 12 ounces chestnuts (or use favorite cooking nut, ie Pecans or Walnuts), broken into small pieces
• 6 tablespoons unsalted butter
• 1/4 cup veal or beef stock
• Salt & pepper

Directions:

1. Peel off discolored leaves from the Brussels Sprouts and cut off rough stem end. Very thinly slice Brussels Sprouts from top to stem using a knife or mandoline.
2. Heat a large skillet over medium-high heat and melt 4 tablespoons of the butter until browned.
3. Add the Brussels Sprouts and nuts and cook undisturbed until lightly browned, about 5 minutes.
4. Stir once to allow additional browning for a couple more minutes.
5. Add the stock and let simmer until liquid is almost completely evaporated.
6. Stir in the remaining butter and season with salt and pepper to taste.