Brussels Sprouts with Chestnuts
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INGREDIENTS 1 pound Brussels sprouts, trimmed 1-1/2 cups beef broth 3 tablespoons butter 1 teaspoon sugar 1 cup cooked or canned chestnuts Salt and freshly ground pepper Put the Brussels sprouts in a pan with the beef broth. Simmer for about 10 to 15 minutes or until tender; drain. Melt the butter and sugar together in a pan, stirring until golden. Add the chestnuts and cook until they are slightly brown. Add the sprouts and cook over low heat, stirring occasionally, for 15 minutes more. Season lightly and serve. Makes 6 servings NOTE - Use the leftover broth to make a soup