Brussels Sprouts with Chestnuts

My dear friend Susan Boyle introduced me to this wonderful recipe several years ago. An intrepid family doc famous for taking her fine practice to regions from Bethesda to Beaufort, South Carolina to Queensland, Australia, she’s pushed the boundaries of her kitchen in similar fashion.

Makes 8 servings

2 tablespoons unsalted butter

3/4 teaspoon salt

1/2 teaspoon black pepper

1 1/4 cups water

2 lb Brussels sprouts, trimmed and halved lengthwise (8 cups)

1 cup heavy cream

2/3 cup bottled roasted whole chestnuts (4 oz), coarsely crumbled

Bring butter, salt, pepper, and 1 cup water to a boil over high heat in a deep 12-inch heavy skillet, then add Brussels sprouts and simmer, partially covered, stirring occasionally, until crisp-tender, 6 to 8 minutes. Remove lid and boil over moderately high heat until water is evaporated and sprouts are lightly browned, 3 to 4 minutes. Add cream and remaining 1/4 cup water and bring to a boil, stirring. Add chestnuts, then reduce heat and simmer, stirring occasionally, until heated through, about 2 minutes.