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Cooked by: Chef / Last Modified: 7/4/2008 / Base: Vegetables / Number of Servings: 12 |
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Directions: 1. With a small knife, cut an x into the root ends of the onions and
the brussel sprouts.
2. In a large pot of boiling water; blanch onions for 3-4 minutes.
Remove with a slotted spoon and place in a medium-sized bowl.
3. Blanch sprouts in the same water for 3-4 minutes.Pour into a
colander; let cool, set aside.
4. In a 3-quart saucepan, warm maple syrup for 4 minutes over medium
~ high heat.
5. Add the vinegar and onions.Reduce heat and simmer until the liquid
has almost evaporated. 20-30 minutes.
6. Add chestnuts and sprouts;stir and cook until sprouts are heated
but still bright green, about 5 minutes.
7. Season with pepper.
| Ingredients:
1 Cup(s) crumbled blue cheese
3 Cup(s) White Onions, small, peeled
1 1/2 Cup(s) shredded cheddar
3 Cup(s) Brussel Sprouts, small
1 french baguette
1/2 Cup(s) Maple Syrup
4 Cup(s) hard cider
2 Tablespoon(s) Tarraggon Vinegar
4 Cup(s) beef or chicken broth
3 Cup(s) Canned Chestnuts
5 Cup(s) yellow onion, thinly sliced
1/2 Teaspoon(s) Black Pepper
1/2 Cup(s) butter - 1 stick |
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