- Course: Side Dish
- Skill Level: Easy
- Cost: Moderate
- Favorited: 6 Times
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.
- 1 pound chestnuts, shelled
- 1 cup beef broth
- ¼ teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 2 tablespoons butter
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