1/2 lb. fresh chestnuts
1 1/2 lb. brussels sprouts
2 Tbs. unsalted butter
Salt and freshly ground pepper, to taste
Using a sharp paring knife or a chestnut knife, make a small X across the flat side of each chestnut. Place the chestnuts in a saucepan, add water to cover and place over medium heat. Bring to a simmer, reduce the heat to low and cook until the nut meats can be easily pierced with a knife, 45 to 55 minutes. Remove from the heat. Using a slotted spoon, remove the chestnuts a few at a time from the hot water (the nuts are easier to peel when hot). Peel away the hard shells and soft inner skins and discard.
Remove any damaged outer leaves from the brussels sprouts and discard. Bring a large saucepan three-fourths full of water to a boil over high heat. Add the brussels sprouts, reduce the heat to low and simmer, uncovered, until tender, 6 to 8 minutes. Drain and return to the saucepan. Add the chestnuts and butter and place over medium heat until the butter melts and the chestnuts are hot, about 1 minute. Stir well and season with salt and pepper. Transfer to a warmed serving dish and serve hot. Serves 6.
from Williams Sonoma.