For
The Love of Your Heart
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 |
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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Daily Meal Pictures for a Month |
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) ¼ 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
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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
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Braising the leek and garlic
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Flaming the brandy
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The ready to use chestnuts
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Coarsely chopped chestnuts
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Cooked sauce
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Sauce readied for pureeing
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Using high-speed Nutri-Bullet
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Pureed smooth chestnut sauce
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Preparing the Brussels sprouts
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Adding sprouts to steamer
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Preparing the mushrooms
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Adding the mushrooms to steaming sprouts
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Steamed Brussels sprouts and mushrooms.
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Prepared
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Comments: Write to heart@youworldtree.com and
we will add your contribution here. |
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