Info
- Course: Side Dish
- Skill Level: Easy
- Cost: Moderate
- Favorited: 6 Times
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Braised Chestnuts
Cookbook
To shell chestnuts, cut slits or crisscross gashes in the flat sides of the chestnuts and drop them into boiling water for a minute or two. While the chestnuts are still warm, remove the shells and inner skins, using a sharp knife. If any of the skins re especially difficult to peel, reboil the chestnuts for a few seconds.
Yield : 4 servings
Ingredients
- 1 pound chestnuts, shelled
- 1 cup beef broth
- ¼ teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 2 tablespoons butter
Directions
Put the chestnuts into a pan with the beef broth, salt, and pepper. Cover and simmer for about 15-20 minutes; drain. Add the butter, turn the heat up, and shake the pan so the chestnuts are well anointed with the butter. Serve hot.
Creamed Chestnuts. Add ¼ cup heavy cream with the butter.
Puréed Chestnuts. Put the buttered chestnuts through a food mill or purée them in a blender or food processor, beating in a little hot heavy cream if too thick.
© 1979, 1990, 1996 Fannie Farmer Cookbook Corporation
Nutritional Information
Nutrients per serving
337 kcal
4 % daily value
49 % daily value
2 % daily value
785 mg
42 mg
5 g
12 g
6 g
61 g
15 mg
267 mg
4 g
8 g
7 % daily value
