Love these tiny cabbages especially this way, this time of year.
First you cut one container of the "chou"( little cabbages) in half. Measure one cup of already shelled and roasted chestnuts. You can buy these already prepared in a jar.
In a large saute pan simmer the sprouts in 1 cup of chicken stock and a pinch of salt over medium high heat until color becomes bright green.
Add the chestnuts and 2 Tbs. maple syrup. Continue cooking until the stock reduces and vegetables are tender. Finish with 1/2-1 Tbs. butter, roll around to coat vegetables. Correct the seasoning with coarse grain sea salt and freshly ground white pepper. The sprouts are done when they are tender and coated nicely with the glaze.
Recipe, writing and photos, by Karen Pickus 2010
Courtesy Karen Pickus 2010