GLAZED CHESTNUTS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Glazed Chestnuts image

Boiling is the easiest way to shell chestnuts, though it's still a pain. Frozen, pre-peeled chestnuts are a good alternative. Other vegetables you can prepare this way: see Glazed Turnips (page 496).

Yield makes 4 servings

Number Of Ingredients 3

1 pound chestnuts
Salt and black pepper to taste
4 tablespoons (1/2 stick) butter or extra virgin olive oil

Steps:

  • Cut a ring around each chestnut, then place them in boiling salted water to cover and cook for 3 minutes. Remove them from the water, a few at a time, and peel (both outer shell and inner skin) while still hot.
  • Put the butter in a saucepan and turn the heat to medium. A minute later, add the chestnuts, a sprinkling of salt and pepper, and 1/4 cup water. Cover and cook, stirring occasionally, until the chestnuts are quite tender, about 30 minutes, adding a little more water if necessary. When the chestnuts are ready, uncover and boil away any excess water, leaving the chestnuts glazed with the butter. Serve hot.

There are no comments yet!