Ingredients Jump to Instructions ↓

  1. 3 cups 187g / 6.6oz White onions - small, peeled

  2. 3 cups 711ml Brussels sprouts - small

  3. 1/2 cup 164g / 5.8oz Maple syrup

  4. 2 tablespoons 30ml Tarragon vinegar

  5. 3 cups 711ml Canned chestnuts

  6. 1/2 teaspoon 2 1/2ml Black pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 1. With a small knife, cut an x into the root ends of the onions and the Brussels sprouts.

  2. In a large pot of boiling water; blanch onions for 3-4 minutes. Remove with a slotted spoon and place in a medium-sized bowl.

  3. Blanch sprouts in the same water for 3-4 minutes. Pour into a colander; let cool, set aside.

  4. In a 3-quart saucepan, warm maple syrup for 4 minutes over medium-high heat.

  5. Add the vinegar and onions. Reduce heat and simmer until the liquid has almost evaporated.

  6. -30 minutes.

  7. Add chestnuts and sprouts; stir and cook until sprouts are heated but still bright green, about 5 minutes.

  8. Season with pepper.


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