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Brussel Sprouts and Water Chestnuts

  Put the sprouts, water, and salt in a 2-quart covered saucepan. Bring to a boil and cover. Reduce heat to medium and cook approx. 6 minutes until sprouts are tender. Drain. In a heavy skillet, melt the butter and add the sliced chestnuts. Sauté on medium heat until the edges turn golden. Add the sprouts and stir until heated thoroughly. Serve in a heated dish, topping with Browned Butter.
Browned Butter:
Melt the butter in a large pan over medium-low heat. After it has melted, stir occasionally until the butter begins to brown. Be sure to remove from the heat before it burns, or it will lose its flavor. It should be a rich nut-brown color.

Serves 6

1 quart brussel sprouts, cleaned and trimmed
2 c. water
1 t. salt
3 T. butter
1 c. water chestnuts, sliced and drained
2 T. Browned Butter.
Browned Butter:
1/2 lb. butter

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