Ingredients
- 1 1/2 brussel sprouts
- 1 cup chicken broth
- 1/2 pound chestnuts
- 1 teaspoon cornstarch
- 1/2 teaspoon rosemary
- 1/2 teaspoon tarragon
- 1/2 teaspoon cumin
blanche brussel sprouts in boiling water 5 10 minutes. Run cold water over them. Take chestnuts, with a sharp knife, make an X on the top of each one. Brush each chestnut with oil.
Bake for 20 minutes at 400F. Then shell. Mix sprouts, chestnuts and seasoning. Season with salt and pepper. Pour over broth. Bake at 350F for 20 minutes (can extend). Remove from oven. Pour liquid into pan and mix with cornstarch and water. Cook over medium heat till thickened. Pour over vegetables.
