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Easy Esselstyn Diet Recipes with Pictures: Brussels Sprouts with Mushrooms

 

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Brussels Sprouts with Mushrooms

in Maroon Sauce

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Klaus


 

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This is a gourmet dish

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Get in Advance:

 

10oz container of Brussels Sprouts (get a stalk because it provides also the small sprouts that have the most tender flavor)

6oz package of Bella Mushrooms

2 Carrots, peeled and diced

1 Celery stalk, chopped

1 ½ cups whole Chestnuts, peeled and cooked

1 medium Onion, chopped

4 cups of Vegetable Broth

 

Have On Hand:

2 Tbsp Brandy

2/3 cup red wine

1 cup Brown Basmati Rice

Ingredients

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Recipe

(Adapted from and expanded to Cardio-Vegan (Esselstyn Plant Diet) from Chestnut Gravy recipe #6987 at ehow.com):

 

For 2 (generous)-to 3 Portion (Prep time 60min)

 

Prepare the Maroon Sauce

In saucepan sauté onion, carrots and celery in one cup of vegetable broth for 15 min until very soft.

Add 1 ¼ cup of cooked chestnuts and cook for 5 min stirring often. Leave ¼ cup for later.

Add brandy and wine; deglaze the saucepan by scraping the bottom with a wooden spoon to loosen any adhering materials and to roll the chestnuts around in liquid.

Add 3 cups of vegetable broth and simmer for 30 min.

 

While cooling down start the rice and the sprouts. When only moderately warm:

 

Transfer all to a blender and puree until smooth.

Cut remaining chestnuts into quarters and stir into pureed gravy.

 

Prepare Brown Basmati Rice

Bring 2 cups of water to a boil

Add 1 cup of Basmati rice

Simmer on very low heat in covered pot for 20-25 min.

 

Steam Brussels Sprouts and Mushrooms.

Cut and clean sprouts and mushrooms.

Use a steamer and cook first the sprouts for 10 min.

Then, add mushrooms and cook for another 5 min.

 

Serve

 

 

Workplace

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Prepared

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