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Braised Chestnuts

Updated February 23, 2016
(1 Votes)

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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.

4 servings

Cooking Methodbraising

CostModerate

Easy

Total Timeunder 30 minutes

Kid FriendlyYes

One Pot MealYes

OccasionCooking for a date, Formal Dinner Party

Recipe Courseside dish

Dietary Considerationside dish

Five Ingredients or LessYes

Mealdinner

Moodromantic

Taste and Texturebuttery, nutty

Ingredients

  • 1 pound chestnuts, shelled 
  • 1 cup beef broth
  • ¼ teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 2 tablespoons butter

Instructions

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.

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