Remke Markets Recipes
https://www2.remkes.com/Recipes/Detail/2562/
Broccoli Chestnut Toss with Pomegranate Arils
Yield: Makes 8 servings
Ingredients
| 1 | jar | (7.4 ounce) dry whole chestnuts, divided | |
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| 1/4 | cup | butter | |
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| 1 | Tablespoon | honey | |
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| 1 | Tablespoon | brandy | |
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| 1/2 | teaspoon | salt | |
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| 1/4 | teaspoon | freshly ground black pepper | |
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| 2 to 3 | heads | broccoli, washed and cut into bite size florets to yield about 8 cups | |
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| 1/2 | cup | pomegranate arils - see note | |
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| 2 | Tablespoons | orange zest | |
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Directions:
In a food processor, combine 8 chestnuts, butter, honey, brandy, salt and pepper; puree until smooth.
In a large saucepan, add broccoli florets to 1/2 cup cold water. Bring to a boil, cover and steam until broccoli is bright green and crunchy-tender -- no more than 5 minutes.
In a large skillet, melt the chestnut and butter mixture. Add remaining chestnuts; cook 2 minutes or until glazed. Remove from heat and add broccoli, pomegranate arils and orange zest; toss to coat and serve.
Note:
Pomegranate arils can be purchased separately or try the Three Step-No Mess Method to remove pomegranate arils.
Three Step-No Mess Method:
1. Cut off the crown, then cut the pomegranate into sections.
2. Place the sections in a bowl of water. Roll out the arils (juice sacs) with your fingers. Discard the remaining white membrane and outer shell.
3. Strain to remove the water. Eat arils whole, seeds and all.
One medium pomegranate yields 3/4 cup arils
Please note that some ingredients and brands may not be available in every store.
Remke Markets Recipes
https://www2.remkes.com/Recipes/Detail/2562/
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