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braising American
Braised Chestnuts Recipe-2741

Photo by: Joseph De Leo
Comments: 0


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


  • 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

Nutritional Information

Nutrients per serving (% daily value)

337kcal (17%)
227mg (9%)
8g (13%)
4g (21%)
15mg (5%)
50mcg RAE (2%)
30mg (49%)
39mg (4%)
1mg (7%)

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