½ teaspoon apple cider vinegar

¼ cup sliced blanched chestnuts

1 lb. Brussels sprouts, blanched and split in half

1 cup chicken/poultry stock

2 teaspoons chopped fresh flat-leaf parsley

½ teaspoon chopped fresh chives

Blanching Brussels sprouts

Measure out four times the volume of Brussels sprouts in water.

Place water in a pot that's large enough for the Brussels sprouts to be separated and easily stirred. Salt the water so it tastes like seawater.

Separately, fill a bowl or casserole dish with 50 percent water and 50 percent ice.

Bring the salted water to a rolling boil. Add the Brussels sprouts and cook until tender, but not so long that they lose their bright green color.

Remove sprouts from the water and "shock" them in the ice bath to stop the cooking process.

Leave in the ice bath until cool, then immediately remove from the ice bath and reserve for later use.

Making the dish

Split the radishes in half from stem to root.

In a medium sauté pan, add radishes, sugar, one tablespoon butter and the apple cider vinegar. Reduce to a glaze and until the radish is tender. Remove and reserve in a bowl.

Add 2 tablespoons butter to another medium sauté pan over medium heat. Start to froth the butter but not quite brown; add the chestnuts and start to brown over very low heat. Stir constantly; remove from pan.

Add Brussels sprouts to the pan and place on medium heat. Slowly cook the sprouts in the butter until lightly browned; add the chestnuts and toast lightly.

Add the radishes to the Brussels sprouts and chestnuts; add the chicken stock and remaining butter. Reduce the stock until it creates a sauce consistency. Season with parsley and chives and serve.

  • Text NEWS to 70701 to get Baltimore Sun local news text alerts