Chestnuts and Brussels Sprouts
This is a variation on a classic Italian recipe, although they like to roast them. Boiling them produces a softer chestnut that goes well with the Brussels sprouts. Chestnuts go very well with pork, turkey and goose.
Using ready-to-eat chestnuts, cuts the cooking time significantly, which allows you to have this on the table quickly.
Use a paring knife to cut an X in the flat side of the chestnut shells. Toss them into a pot of boiling water and allow them to cook for about ten minutes.
Peel away the outer shell and the brown, inner skin. Return the peeled chestnuts to the pot of water and continue boiling until they're tender. This should take about 25 minutes.
Blanch the Brussels sprouts in boiling salted water for about eight minutes or until they're just tender. Take care not to overcook them or they will be soggy.
Drain the sprouts well and cut them in half lengthwise.
Melt the butter in a skillet.
Sauté the shallots in the butter, then add the chestnuts and the Brussels sprouts. Toss to coat with the butter.
Season with salt, pepper, and a bit of nutmeg. Cook until they're heated through.