← Back to Search Results braising French
whole-braised-chestnuts

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%)
28mg (3%)
13mg (22%)
74mcg RAE (2%)
536mg
28mg
4g
6g
3g
31g
23mg (8%)
241mg (10%)
6g (29%)
10g (15%)
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.
 

Explore Cookbooks on Cookstr

the-bread-bible The Bread Bible
by Rose Levy Beranbaum
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
new-american-table New American Table
by Marcus Samuelsson
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
baked-explorations Baked Explorations
by Matt Lewis
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-sweet-life The Sweet Life
by Kate Zuckerman
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
Already a member? Click here to Log In
close

Sign up to 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 Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?