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Easy Esselstyn Diet Recipes with Pictures: Brussels Sprouts with Mushrooms

 

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Dinner:

103

Brussels Sprouts with Mushrooms

in Chestnut Sauce

 

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Klaus


 

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Dinner

Fresh Brussels sprouts and chestnuts are traditionally offered only during winter season. However, prepared fully cooked chestnuts can now be obtained all year long through the web by mail order (see Finding Products/Other Groceries) opening the opportunity to make this dinner anytime Brussels sprouts are available.

Served

The meal is a great gustatory treat combining the mild mushrooms with the strongly tasting Brussels sprouts mediated by a rich chestnut sauce. This complementing sauce will make everyone fully appreciate the unique and gorgeous flavor of the Brussels sprouts and forget previously help resentments.

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Getting Started with Cooking

 

Daily Meal Pictures for a Month

 

Getting Started with Cooking


Dinners

 

Get in Advance:

 

1 leek, white and pale parts, coarsely chopped

1 garlic clove, finely chopped

2 Tablespoons Brandy

2 cups of low-sodium vegetable broth

1 bay leaf

1 cup Chestnuts, peeled and cooked, coarsely chopped and divided (1/5 cup of pieces set a side)

of a quarter-teaspoon black pepper

10oz container of Brussels Sprouts (get a stalk because it provides also the small sprouts that have the most tender flavor). Clean and cut length-wise in halves.

Ingredients

10oz package of Bella mushrooms, cleaned and cut in halves

1 cup Brown Basmati Rice Have On Hand:


Recipe

(Adapted to Esselstyn-like Plant Diet from Chestnut Gravy recipe #6987 at ehow.com):

 

For 2 (generous)-to 3 Portion (Prep time 60min)

 

Prepare the soft vegetables

Chop the leek and mince the garlic

 

Prepare the Chestnut Sauce

In saucepan braise leek over medium heat without fat for 4-5 min

Add garlic and stir until fragrant, 20 sec.

Let cool down and add 2 tablespoons of good brandy

Carefully ignite it. When flames subsided

Add 2 cups of low-sodium broth and deglaze

1 bay leaf

4/5 cup of coarsely chopped chestnuts

Simmer for 3 min stirring often.

Take of heat and let cool down. Remove bay leaf and then, transfer to a blender and puree until smooth. If required add a little vegetable broth for establishing turbulent flow of sauce.

Return to saucepan and season with black pepper.

Cut remaining chestnuts into smaller pieces and stir into pureed gravy.

Add 1 tablespoons of brandy if so desired.

Cover and set aside.

 

Prepare Brown Basmati Rice

Bring 2 cups of water to a boil

Add 1 cup of Basmati rice

Simmer on very low heat in covered pot for 30-35 min.

 

Steam Brussels Sprouts and Mushrooms.

Cut and clean sprouts and mushrooms.

Use a steamer and cook first the sprouts for 10 min.

Then, add mushrooms and cook for another 5 min.

 

Serve

Serve with salad, hearty crisp bread and beer or red wine.

Workplace

Preparing the leeks

 

 


 

Cutting the leeks

 

Soft vegetables ready for the sauce

 

 

 

 

 

Braising the leek and garlic

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Flaming the brandy

 

 

 

The ready to use chestnuts

 

Coarsely chopped chestnuts

 

 

 

Cooked sauce

 

Sauce readied for pureeing

 

 

 

Using high-speed Nutri-Bullet

 

Pureed smooth chestnut sauce

 

 

 

Preparing the Brussels sprouts

 

Adding sprouts to steamer

 

 

 

Preparing the mushrooms

 

Adding the mushrooms to steaming sprouts

 

 

Steamed Brussels sprouts and mushrooms.

Prepared

 

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