## Sprouts with Water Chestnuts: A Medley of Textures and Flavors
Welcome to a culinary journey where crisp Brussels sprouts and crunchy water chestnuts take center stage. Our collection of recipes offers a harmonious blend of flavors and textures that will tantalize your taste buds. From the classic stir-fry to innovative salads and hearty soups, these dishes are guaranteed to become favorites in your kitchen.
**1. Stir-Fried Sprouts with Water Chestnuts:**
A classic Chinese dish that brings together the best of both worlds. Tender Brussels sprouts and water chestnuts are stir-fried with aromatic ginger, garlic, and soy sauce, resulting in a savory and satisfying meal.
**2. Brussels Sprouts and Water Chestnut Salad:**
A refreshing and crunchy salad that showcases the natural flavors of the ingredients. Shredded Brussels sprouts and sliced water chestnuts are tossed with a tangy dressing made with lemon juice, olive oil, and Dijon mustard. Topped with toasted walnuts for added texture.
**3. Water Chestnut and Sprouts Soup:**
A warm and comforting soup that is perfect for a cold day. Brussels sprouts, water chestnuts, and carrots are simmered in a flavorful broth until tender. The soup is then thickened with cornstarch and seasoned with soy sauce and white pepper.
**4. Roasted Brussels Sprouts and Water Chestnuts:**
A simple yet delicious side dish that brings out the natural sweetness of the vegetables. Brussels sprouts and water chestnuts are roasted with olive oil, salt, and pepper until caramelized. Served with a sprinkle of grated Parmesan cheese.
**5. Brussels Sprouts and Water Chestnut Curry:**
A fragrant and flavorful curry that combines the unique flavors of Brussels sprouts and water chestnuts. The vegetables are cooked in a creamy coconut milk sauce infused with aromatic spices like cumin, coriander, and turmeric. Served with steamed rice or naan bread.
With these recipes, you'll discover the versatility of Brussels sprouts and water chestnuts and create dishes that are both delicious and visually appealing.
BRUSSELS SPROUTS WITH CHESTNUTS
A holiday tradition at my house.
Provided by Tallgirl6234
Categories Side Dish Vegetables Brussels Sprouts
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Score the flat side of each chestnut with an X. Place the chestnuts into a large pot filled with water and bring to a boil. Cook for 10 minutes, then remove chestnuts from the pot. Allow to cool slightly, then peel outer shell and brown skin. Return chestnuts to the pot and continue to boil over medium heat until tender, 20 to 25 minutes. Drain and set aside.
- Meanwhile, bring another large pot of lightly salted water to a boil. Add the Brussels sprouts, and cook uncovered until tender, 7 to 10 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and set aside.
- Heat the butter in a skillet over medium heat. Stir in the shallots; cook and stir until the shallots has softened and turned translucent, about 5 minutes. Stir in the chestnuts and Brussels sprouts. Season with salt, pepper, and nutmeg. Continue cooking and stirring until heated through, about 5 minutes.
Nutrition Facts : Calories 183.5 calories, Carbohydrate 32.3 g, Cholesterol 11.4 mg, Fat 5.3 g, Fiber 2.3 g, Protein 3.2 g, SaturatedFat 2.9 g, Sodium 47.5 mg, Sugar 7.7 g
CRUNCHY SPINACH SALAD
A fresh salad is the perfect complement to any summer meal, like my grilled ribeye steaks. This salad, with its tangy dressing and crisp, crunchy ingredients, has become one of our very favorites. -Sharon Bickett, Chester, South Carolina
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine spinach, bean sprouts, water chestnuts, eggs, bacon and onion. In a bottle or jar, combine all dressing ingredients. Cover and shake well to mix. Just before serving, pour dressing over salad and toss.
Nutrition Facts :
BRUSSELS SPROUTS & WATER CHESTNUTS
This is such an easy recipe and it does dress up the sprouts - the chestnuts stay crunchy. I sometimes add a few button mushrooms too.
Provided by Bergy
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring broth to a boil, add sprouts and simmer uncovered for 7 minutes, or a bit longer depending on the size, they should be fork tender, drain well.
- Add butter,sugar, thyme, chestnuts salt& Pepper to the sprouts.
- Saute until the sprouts/ chestnuts are hot and glazed.
- Squeeze or sprinkle the fresh lemon juice over them.
- Serve hot.
Nutrition Facts : Calories 159.5, Fat 7.3, SaturatedFat 4, Cholesterol 15.3, Sodium 453.1, Carbohydrate 20.4, Fiber 6.5, Sugar 4.2, Protein 6.7
SPROUTS WITH CHESTNUTS & CRISP PANCETTA
If you struggle to get the family to eat their sprouts, try adding some chestnuts and pancetta to make an irresistible side dish
Provided by Good Food team
Categories Buffet, Side dish
Time 30m
Number Of Ingredients 5
Steps:
- Boil the sprouts for 3 mins until starting to soften slightly, then drain. Fry the pancetta until crisp, then remove from the pan and set aside. Add the chestnuts and sugar, tossing in the pan, then add the stock and reduce by half. Add the sprouts and pancetta back to the pan and warm through to serve.
Nutrition Facts : Calories 134 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.97 milligram of sodium
BRUSSELS SPROUTS WITH BACON & CHESTNUTS
A classic Christmas combination - and it counts as two of your 5-a-day
Provided by Good Food team
Categories Side dish
Time 30m
Number Of Ingredients 4
Steps:
- Bring a large pan of salted water to the boil, then tip in 1 ¼ kg trimmed Brussels sprouts. Once back to the boil, cook for 5 mins. Drain, run under the cold tap until cold, then drain again.
- Heat a large frying pan, add 6 rashers smoked streaky bacon, cut into bite-sized pieces, and gently fry for 10 mins until crisp and golden.
- Tip out of the pan, leaving the fat behind, then add 200g chestnuts and fry over a high heat for about 5 mins until tinged. Tip out of the pan.
- Add the Brussels sprouts to the pan with a splash of water, then cover and finish cooking over a medium heat for about 5 mins, stirring now and again, until just tender.
- Uncover, turn up the heat, then add most of the 50g butter and sauté the sprouts for 2 mins more.
- Tip in the bacon and chestnuts, season generously with salt and pepper, then serve with the last knob of butter on top.
Nutrition Facts : Calories 196 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.61 milligram of sodium
ROASTED BRUSSELS SPROUTS WITH HAZELNUTS
What I love about this recipe is the mix of Brussels sprouts and hazelnuts. This flavorful combo is festive enough for a special occasion yet homey and easy enough for every day. -Gail Prather, Hastings, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 450°. In a small heavy saucepan, melt butter over medium heat. Heat 2-3 minutes or until golden brown, stirring constantly. Remove from heat; stir in pepper and salt., Place Brussels sprouts and hazelnuts in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with butter mixture; toss to coat. Roast 10-15 minutes or until Brussels sprouts are tender, stirring occasionally.
Nutrition Facts :
MAPLE GLAZED BRUSSELS SPROUTS WITH CHESTNUTS
Categories Side Sauté Thanksgiving Fall Chestnut Brussels Sprout Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 375°F.
- 2. Bring 2 quarts of water and 1 teaspoon of salt to a boil.
- 3. If fresh chestnuts are used, shell with a paring knife and toast on a cookie sheet in the oven until the meat pulls from the shell and the shell and skin can be easily removed. If canned chestnuts are used, drain and dry them.
- 4. Trim the outside leaves from the Brussels sprouts and cut 1/4-inch deep cross in the bottoms of each.
- 5. Drop them in the boiling salted water and cook until they are fork tender.
- 6. Drain the sprouts and drop into ice water to shock and cool.
- 7. Cut each Brussels sprout in half.
- 8. Add the maple syrup to a 10 inch sauté pan and warm. Add the Brussels sprouts and bring to a boil. Quickly add the chestnuts and stir in the whole butter. The syrup and butter will thicken and glaze the sprouts.
- 9. Season with salt and pepper and serve.
Tips:
- Use fresh Brussels sprouts: Fresh Brussels sprouts have a bright green color and tightly packed leaves. Avoid sprouts that are yellowing or have loose leaves.
- Trim the Brussels sprouts: Trim the stem end of each Brussels sprout and remove any yellow or wilted leaves.
- Slice the Brussels sprouts: Slice the Brussels sprouts in half or quarters, depending on their size.
- Soak the water chestnuts: Soaking the water chestnuts in warm water for 30 minutes will help to soften them.
- Use a wok or large skillet: A wok or large skillet will allow you to stir-fry the Brussels sprouts and water chestnuts quickly and evenly.
- Heat the oil over high heat: Heating the oil over high heat will help to create a sear on the Brussels sprouts and water chestnuts.
- Stir-fry the Brussels sprouts and water chestnuts in batches: Stir-frying the Brussels sprouts and water chestnuts in batches will prevent them from overcrowding the pan and steaming instead of browning.
- Add the sauce and cook until the Brussels sprouts are tender: Add the sauce of your choice to the Brussels sprouts and water chestnuts and cook until the Brussels sprouts are tender, about 5 minutes.
- Garnish with green onions: Garnish the stir-fried Brussels sprouts and water chestnuts with green onions for a pop of color and flavor.
Conclusion:
Brussels sprouts and water chestnuts are a delicious and healthy combination that can be stir-fried in a variety of ways. With their slightly bitter flavor and crunchy texture, Brussels sprouts are a great addition to any stir-fry. Water chestnuts add a sweet and nutty flavor to the dish. This stir-fried Brussels sprouts and water chestnuts recipe is a quick and easy way to prepare a healthy and delicious side dish or main course. Serve it with rice, noodles, or your favorite protein for a complete meal.
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