← Back to Search Results
braising French
Whole Braised Chestnuts Recipe-12859

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Marrons Braises

Ingredients

  • 24 peeled chestnuts
  • 1 Tb arrowroot or cornstarch mixed to a paste with 
  • 2 Tb port, Madeira, or water
  • 2 cups good brown stock or 1½ cups canned beef bouillon and ½ cup water
  • Water, if necessary
  • 3 Tb butter

Equipment:

  • A heavy, fireproof casserole or baking dish just large enough to hold the chestnuts in one layer

Directions

Preheat oven to 325 degrees.

Place the chestnuts in the casserole or baking dish. Beat the starch mixture into the stock or bouillon and pour over the chestnuts. There should be enough liquid to cover them by ½ inch add water, if necessary. Add the butter. Bring to the simmer, cover, then set in lower third of preheated oven. Regulate heat so liquid simmers very slowly for 45 to 60 minutes or until chestnuts are tender.

If not to be served immediately, set aside uncovered. Cover and reheat slowly on top of stove before proceeding.

If liquid has not reduced to a syrupy glaze at the end of the cooking, drain it off and boil it down in a saucepan. Pour it back into the casserole and roll the chestnuts gently around in it to cover them with the glaze. Serve sprinkled with parsley, or combined with other vegetables as directed in whatever recipe you are using.


© 1961, 1983, 2001 Alfred A. Knopf
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 4 servings.

234kcal (12%)
241mg (10%)
31g
3g
10g (15%)
0g
6g (29%)
3g
1g
23mg (8%)
6g
4g
26mg
530mg
73mcg RAE (2%)
13mg (22%)
27mg (3%)
1mg (5%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 
Free Activity Kit for Love Monster and the Last Chocolate!

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
in-the-kitchen-with-david In the Kitchen with David
by David Venable
west-coast-cooking West Coast Cooking
by Greg Atkinson
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
cooking-for-friends Cooking for Friends
by Gordon Ramsay
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
food-to-live-by Food to Live By
by Myra Goodman
flavor Flavor
by Rocco DiSpirito
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
nigella-express Nigella Express
by Nigella Lawson
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
the-sweet-life The Sweet Life
by Kate Zuckerman
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
a-new-way-to-cook A New Way to Cook
by Sally Schneider
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?