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https://www.shopnsavefood.com/Recipes/Detail/2562/Broccoli_Chestnut_Toss_with_Pomegranate_Arils

Broccoli Chestnut Toss with Pomegranate Arils

Yield: Makes 8 servings

Ingredients

1 jar (7.4 ounce) dry whole chestnuts, divided

1/4 cup butter

1 Tablespoon honey

1 Tablespoon brandy

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 to 3 heads broccoli, washed and cut into bite size florets to yield about 8 cups

1/2 cup pomegranate arils - see note

2 Tablespoons orange zest

Add To

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.

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