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Brussels Sprouts, Chestnut, Camembert Casserole

Brussels Sprouts, Chestnut, Camembert Casserole


Course Side Dish
Cuisine American
Keyword Brussel Sprouts Casserole
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8
Author Lora Wiley-Lennartz

Ingredients

  • 2 lbs fresh Brussels sprouts
  • salt
  • 2 onions
  • 1+1/2 cups cooked vacuum-packed chestnuts
  • 1 cup chopped raw walnuts
  • 1/4 cup butter
  • pepper
  • 1/2 teaspoon ground nutmeg
  • 1 cup sour cream
  • 7 oz Camembert cheese

Instructions

  1. Trim and halve the Brussels sprouts

  2. Place a large bowl of cold water next to the stove.

  3. Bring a pot of salted water to a boil. add the Brussels sprouts and cook for 8 minutes.

  4. Use a slotted spoon to transfer the Brussels sprouts to the cold water.

  5. Drain the Brussels sprouts and pat dry. Transfer to a casserole dish

  6. Peel and dice the onions.
  7. Roughly chop the chestnuts
  8. Heat the butter in a large skillet.
  9. Add the onions and sauté until transparent.
  10. Add the walnuts and chestnuts to the pan and cook, stirring for 3-4 minutes.
    Brussels Sprouts, Chestnut, Camembert Casserole
  11. Season with salt and freshly ground pepper to taste. Sprinkle the nutmeg over the top and stir in.
  12. Stir in the sour cream.
    Brussels Sprouts, Chestnut, Camembert Casserole
  13. Preheat the oven to 350 degrees F.

  14. Pour the mixture evenly over the Brussels sprouts in the casserole dish.

  15. Cut the camembert into pieces and distribute it over the top.
    Brussels Sprouts, Chestnut, Camembert Casserole
  16. Place in the oven and bake for 20-25 minutes. Test the sprouts after 20 minutes. You want them to have a crunch but not too tough.
  17. Remove from the oven and serve right from the dish.