1 pound fresh chestnuts
2 cups vegetable stock
1 pound Brussels sprouts
1 pound carrots
1 cup pearl onions, cleaned
2 tablespoons butter
1 tablespoon Marsala wine
Salt and cracked pepper to taste
Cut with a sharp knife and peel off outer shell of raw chestnut. Leave brown papery skins intact. Drop chestnuts in a small pan of boiling water and remove with slotted spoon. Skins will slip off easily.
Put peeled chestnuts in a saucepan with vegetable stock. Bring to a boil and simmer for 5-10 minutes until tender. Drain well.
Remove outer leaves of Brussels sprouts and cut an X on the bottom of each sprout. Drop sprouts in boiling salted water for about 5 minutes or until tender. Drain and rinse under cold water to stop cooking action.
Peel carrots and slice in 1/2inch diagonal pieces. Bring to a boil in a pan with just enough water to cover them. Do likewise with pearl onions. Drain all vegetables when tender with a fork.
Melt butter in a heavy saucepan, add one tablespoon of Marsala wine with the butter has melted. Toss all drained vegetables in butter mixture and reheat. Season with salt and cracked pepper before serving. Serves 8