For
The Love of Your Heart
Easy Esselstyn Diet Recipes with Pictures: Brussels Sprouts with
Mushrooms
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Dinner |
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Brussels Sprouts with Mushrooms in Maroon Sauce |
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Posted by:
Klaus Community Supported Agriculture |
Dinner
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Served
This is a gourmet dish |
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Get in Advance: 10oz
container of Brussels Sprouts (get a stalk because it provides also the small
sprouts that have the most tender flavor) 6oz
package of Bella Mushrooms 2 Carrots, peeled and diced 1 Celery stalk, chopped 1 ½ cups whole Chestnuts, peeled and cooked 1 medium Onion, chopped 4 cups of Vegetable Broth Have On Hand: 2 Tbsp Brandy 2/3 cup red wine 1 cup Brown Basmati Rice |
Ingredients
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Recipe (Adapted from and expanded to Cardio-Vegan (Esselstyn Plant Diet) from Chestnut Gravy recipe #6987 at ehow.com): For 2 (generous)-to 3 Portion (Prep time 60min) Prepare the Maroon Sauce In saucepan sauté onion, carrots and celery in one cup of vegetable broth for 15 min until very soft. Add 1 ¼ cup of cooked chestnuts and cook for 5 min stirring often. Leave ¼ cup for later. Add brandy and wine; deglaze the saucepan by scraping the bottom with a wooden spoon to loosen any adhering materials and to roll the chestnuts around in liquid. Add 3 cups of vegetable broth and simmer for 30 min. While cooling down start the rice and the sprouts. When only moderately warm: Transfer all to a blender and puree until smooth. Cut remaining chestnuts into quarters and stir into pureed gravy. 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 20-25 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 |
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