By Marybeth Missenda
This method cooked the brussel sprouts till they were tender but not mushy. The sweet chestnuts were the perfect complement
for the brussel sprouts.
2 cups of brussel sprouts , cut in half
½ cup of roasted chestnuts
1/3 cup water
1 tablespoon of ghee
1 teaspoonful rosemary
1 teaspoonful thyme
Salt and pepper to taste
Put all ingredients in a sauté pan and bring to a boil. Cover and steam over medium high heat until the brightly colored and just tender (about 5 to 15 minutes)
Remove the lid and continue to cook until the liquid evaporates. Saute to intensify the flavor and add salt and pepper to taste.