Shaved Brussel Sprouts with Currants and Chestnuts
Shaved Brussel Sprouts with Currants and Chestnuts is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Bring cider to boil in small saucepan.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBring cider to boil in small saucepan.
Remove from heat.
Add currants; let soak 30 minutes.
Using processor fitted with slicing disk, push brussels sprouts through feed tube and slice.
DO AHEAD: Can be made 1 day ahead.
Cover and chill currant mixture.
Wrap brussels sprouts in paper towels, then enclose in resealable plastic bag and chill.
Heat oil in large deep skillet over medium-high heat.
Add chestnuts; sauté 2 minutes.
Using slotted spoon, transfer to bowl.
Add brussels sprouts to skillet; sauté until beginning to wilt, about 3 minutes.
Add 1/2 cup water and butter; sauté until most of liquid evaporates and brussels sprouts are tender but still bright green, adding more water by tablespoonfuls if mixture is dry, about 7 minutes.
Stir in chestnuts, currant mixture, and vinegar; sauté until heated through, about 2 minutes.
Season with salt and pepper.
Transfer to bowl.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
