Brussels sprouts with glazed chestnuts
Instructions
Remove the first Brown to peel then put them in a saucepan with cold water, a pinch of salt and a bay leaf.
Cook for about 20-25 minutes and then take out a few at a time and also eliminating the second Peel skin.
Peel the Brussels sprouts, discarding the first wasted and discard leaves in boiling salted water, transporting them to about half-cooked, then drain them and let them jump with half of the butter.
Meanwhile, Peel the onion and let it wilt in remaining butter; Add the chestnuts, cook them.
Together in the same pan the Brussels sprouts and chestnuts, add salt, and let them flavor together.
Squirt with the broth and simmer gently for about 20 minutes, occasionally shaking the Pan, without mixing, so as not to break the chestnuts.
