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add to shopping list 2 tablespoons unsalted butter 3/4 teaspoon salt 1/2 teaspoon black pepper 1 1/4 cups water 2 lb Brussels sprouts, trimmed and halved lengthwise (8 cups) 1 cup heavy cream 2/3 cup bottled roasted whole chestnuts (4 oz), coarsely crumbled
Read the recipe at epicurious.com
