Comments on: brussels sprouts and chestnuts in brown butter http://smittenkitchen.com/2007/11/brussel-sprouts-and-chestnuts-in-brown-butter/ Wed, 23 May 2012 04:58:50 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Lisa in Kentucky http://smittenkitchen.com/2007/11/brussel-sprouts-and-chestnuts-in-brown-butter/#comment-1297332 Lisa in Kentucky Wed, 14 Dec 2011 15:03:36 +0000 http://smittenkitchen.com/2007/11/brussel-sprouts-and-chestnuts-in-brown-butter/#comment-1297332 Based on the comments, I made the following adjustments to ingredients and the dish turned out perfectly! 2 cups stock (I used vegetable stock for vegetarian) 6 tablespoons of unsalted butter instead of 4 1 whole cup of shallots (the more on the top the better!) 3 1/2 tablespoons of flour 1 tablespoon of lemon juice Also, be sure and make the sauce in the same saucepan you brown the shallots in so you can get all the butter/shallot bits for flavor into the sauce. Yum! Based on the comments, I made the following adjustments to ingredients and the dish turned out perfectly!

2 cups stock (I used vegetable stock for vegetarian)
6 tablespoons of unsalted butter instead of 4
1 whole cup of shallots (the more on the top the better!)
3 1/2 tablespoons of flour
1 tablespoon of lemon juice

Also, be sure and make the sauce in the same saucepan you brown the shallots in so you can get all the butter/shallot bits for flavor into the sauce. Yum!

]]> By: Ladotyk http://smittenkitchen.com/2007/11/brussel-sprouts-and-chestnuts-in-brown-butter/#comment-1200621 Ladotyk Wed, 23 Nov 2011 21:01:52 +0000 http://smittenkitchen.com/2007/11/brussel-sprouts-and-chestnuts-in-brown-butter/#comment-1200621 Yum! Too bad I suck at roasting chestnuts, but the dish was still superb. I'll be making this again and again. I wasn't able to brown the butter as well as I usually can, though, after it had been used to soften the shallots. I wonder if all the milk solids got scooped out? Yum! Too bad I suck at roasting chestnuts, but the dish was still superb. I’ll be making this again and again. I wasn’t able to brown the butter as well as I usually can, though, after it had been used to soften the shallots. I wonder if all the milk solids got scooped out?

]]> By: Tuesday Morning http://smittenkitchen.com/2007/11/brussel-sprouts-and-chestnuts-in-brown-butter/#comment-1013185 Tuesday Morning Thu, 20 Oct 2011 14:45:59 +0000 http://smittenkitchen.com/2007/11/brussel-sprouts-and-chestnuts-in-brown-butter/#comment-1013185 This looks wonderful! It’s amazing what you can do with brussels sprouts! This is something I’d really like to try. This looks wonderful! It’s amazing what you can do with brussels sprouts! This is something I’d really like to try.

]]> By: kathy in st. louis http://smittenkitchen.com/2007/11/brussel-sprouts-and-chestnuts-in-brown-butter/#comment-960985 kathy in st. louis Sat, 01 Oct 2011 02:19:46 +0000 http://smittenkitchen.com/2007/11/brussel-sprouts-and-chestnuts-in-brown-butter/#comment-960985 Just put this in the oven again. No chestnuts, but I did have two ears of corn and some broccoli that needed to be used up -- so into the mix they went. Used a small onion instead of the shallots, too. It smells terrific, and the bit of sauce I tasted was just the right kind of savory. Just put this in the oven again. No chestnuts, but I did have two ears of corn and some broccoli that needed to be used up — so into the mix they went. Used a small onion instead of the shallots, too. It smells terrific, and the bit of sauce I tasted was just the right kind of savory.

]]> By: kathy in st louis http://smittenkitchen.com/2007/11/brussel-sprouts-and-chestnuts-in-brown-butter/#comment-565708 kathy in st louis Sun, 30 Jan 2011 03:44:51 +0000 http://smittenkitchen.com/2007/11/brussel-sprouts-and-chestnuts-in-brown-butter/#comment-565708 A bit of cross-posting from the chestnut cookies post: woooow, delicious. Because I added too much chicken broth accidentally, I did add a bit of cornstarch to the sauce. Anyhow, I love this dish for its combination of textures and richness and sharpness from the lemon. AND, most importantly, it's reassuring to know that overroasted chestnuts soften up in the sauce! A bit of cross-posting from the chestnut cookies post: woooow, delicious. Because I added too much chicken broth accidentally, I did add a bit of cornstarch to the sauce. Anyhow, I love this dish for its combination of textures and richness and sharpness from the lemon. AND, most importantly, it’s reassuring to know that overroasted chestnuts soften up in the sauce!

]]> By: Sam http://smittenkitchen.com/2007/11/brussel-sprouts-and-chestnuts-in-brown-butter/#comment-445226 Sam Fri, 05 Nov 2010 21:23:43 +0000 http://smittenkitchen.com/2007/11/brussel-sprouts-and-chestnuts-in-brown-butter/#comment-445226 This recipe looks absolutely amazing AND I just bought some local Michigan chestnuts at the farmer's market so I desperately want to make this! Only problem is that I don't eat dairy... Think there's any way to make a similar "brown butter" taste without the butter?? This recipe looks absolutely amazing AND I just bought some local Michigan chestnuts at the farmer’s market so I desperately want to make this!

Only problem is that I don’t eat dairy… Think there’s any way to make a similar “brown butter” taste without the butter??

]]> By: JaneB http://smittenkitchen.com/2007/11/brussel-sprouts-and-chestnuts-in-brown-butter/#comment-423290 JaneB Sat, 11 Sep 2010 03:57:30 +0000 http://smittenkitchen.com/2007/11/brussel-sprouts-and-chestnuts-in-brown-butter/#comment-423290 Bobbincat's version of this recipe posted in reply #51 sounds delicious. I'll have to add this original one to tomorrow's menu, Bobbincat’s version of this recipe posted in reply #51 sounds delicious. I’ll have to add this original one to tomorrow’s menu,

]]> By: Melissa http://smittenkitchen.com/2007/11/brussel-sprouts-and-chestnuts-in-brown-butter/#comment-334524 Melissa Fri, 27 Nov 2009 22:07:35 +0000 http://smittenkitchen.com/2007/11/brussel-sprouts-and-chestnuts-in-brown-butter/#comment-334524 I made this for Thanksgiving yesterday and it turned out ok. I used veggie stock instead of chicken, which might have been better but I was cooking for vegetarians. My sauce thickened fine but somehow the end result was lackluster. I prefer simply roasting sprouts in the oven. Maybe others will have better luck! I made this for Thanksgiving yesterday and it turned out ok. I used veggie stock instead of chicken, which might have been better but I was cooking for vegetarians. My sauce thickened fine but somehow the end result was lackluster. I prefer simply roasting sprouts in the oven. Maybe others will have better luck!

]]> By: Gali http://smittenkitchen.com/2007/11/brussel-sprouts-and-chestnuts-in-brown-butter/#comment-214816 Gali Thu, 25 Dec 2008 00:48:03 +0000 http://smittenkitchen.com/2007/11/brussel-sprouts-and-chestnuts-in-brown-butter/#comment-214816 One month later, I finally made this, and it turned out great. I was patient, cooking the sauce for a while. It did take around 20 minutes but finally thickened, with the final result being a nice thick sauce coating everything nicely. I have to admit, though, that your description of the runny sauce over noodles makes me want to try again and not thicken the sauce. It was yummy, with one small complaint - it turned out too lemony. I love lemon but actually preferred the sauce the way it tasted before adding lemon juice. I used freshly squeezed lemon and recommend adding it gradually. One month later, I finally made this, and it turned out great. I was patient, cooking the sauce for a while. It did take around 20 minutes but finally thickened, with the final result being a nice thick sauce coating everything nicely. I have to admit, though, that your description of the runny sauce over noodles makes me want to try again and not thicken the sauce.
It was yummy, with one small complaint – it turned out too lemony. I love lemon but actually preferred the sauce the way it tasted before adding lemon juice. I used freshly squeezed lemon and recommend adding it gradually.

]]> By: Nurit from 1 Family. Friendly. Food. http://smittenkitchen.com/2007/11/brussel-sprouts-and-chestnuts-in-brown-butter/#comment-204153 Nurit from 1 Family. Friendly. Food. Tue, 25 Nov 2008 21:55:41 +0000 http://smittenkitchen.com/2007/11/brussel-sprouts-and-chestnuts-in-brown-butter/#comment-204153 Oh boy. This looks so good. I'm going to make it. Oh boy. This looks so good. I’m going to make it.

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