CHESTNUT, PARMESAN AND ROSEMARY FILLED BRUSSELS SPROUTS

Brussels Sprouts

It has taken some time but it is up now, the announcement for the Second Anniversary of the Heart of the Matter. And as it is YOU out there who participate and contribute with recipes who make the HotM go around, we wanted to celebrate by giving you presents! But unfortunately we cannot give each and every one of you a present so we have decided to make two competitions for two prizes, one from Italy for the entry that will be voted Best Recipe and one from Hawaii for the entry voted Best Presentation (and as long the entries are coherent to our ‘regulations’ they are eligible for both categories)! Does it sound good? Are you curious about the prizes? If so, go over to Michelle at The Accidental Scientist or the HotM blog to check them out and see all the details! I really hope you will feel the urge to participate because I think this could be a nice little celebration!
I will reveal the theme though as this is my first entry for the HotM, we back to the first ever theme that we kicked off with, Finger Food! Savoury or sweet, as long as it is finger food and heart healthy we are happy to receive your entries.

Brussels sprouts are both healthy and good to eat even though I know that there are many of you out there contesting that good I just wrote. But they are, it’s a fact and you can’t have opionions about facts as P.D.Q Bach once said. Or was it Peter Schickele?

Chestnut and Parmesan Filled Brussels Sprouts

CHESTNUT, PARMESAN AND ROSEMARY FILLED BRUSSELS SPROUTS

Brussels sprouts
white wine
1/2 chestnut for each sprout, I used dried ones that I boiled for 15-20 minutes
fresh rosemary
parmesan, freshly grated
salted
extra-virgin olive oil

– Trim the sprouts of their outer leaves, cut off the tops and then carve out the innermost parts of each sprout so that you have a little cave in there that you can fill later on. Keep the top and the carvings.
– Steam the Brussels Sprout in a 50/50 mix of water and white wine until they are soft.
– Meanwhile, chop the leftovers of the sprouts together with the chestnuts and the rosemary. Cook gently in a little olive oil until soft and a little golden.
– Turn off the heat, add parmesan and stir well.
– Spoon the chestnut and sprout mix into the Brussels sprouts and they are ready to serve.

Chestnut and Parmesan Filled Brussels Sprouts

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