500 g / 1 lb Brussels sprouts
225 g / 8 oz caned water chestnuts
40 g / 1 1/2 oz butter
freshly ground black pepper
Brussels sprouts with sliced water chestnuts preparation
1- Cut off the stem ends and remove any wilted or damaged outer leaves from the Brussels sprouts. (If the sprouts are older, remove the tough outer leaves entirely.) Nick a small cross in their stems to help them cook evenly. Soak the sprouts in cold water with a little salt for 15 minutes.
2- Drop the sprouts into a large saucepan of boiling salted water and simmer, uncovered, for 5 minutes. Cover the pan and continue to cook for 5 minutes (if very young) - up to 15 minutes for older ones, until just tender. Drain and refresh under cold running water. Drain again.
3- Drain and slice the water chestnuts thinly through the width. Heat the butter in a saucepan ; add the drained sprouts and the sliced chestnuts. Season well with freshly ground black pepper and cook fore 3-4 minutes, shaking the pan to heat through. Arrange the vegetables in a heated serving dish and serve immediately.
- The water chestnut is the tuber of a sedge grass grown in China, Japan and Thailand. Water chestnuts are mainly sold canned outside these countries, but if you do use fresh ones hey should be thoroughly washed and peeled.
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