Whole braised chestnuts

Whole braised chestnuts

By
From
Encyclopedia of Food and Cookery

Ingredients

Quantity Ingredient
500g chestnuts, shelled and skinned
250ml chicken stock
3 teaspoons cornflour
2 tablespoons dry sherry
salt and freshly ground black pepper
60g butter

Method

  1. Place chestnuts in a heavy saucepan. Cover with stock to a depth of 1 cm. Mix cornflour and sherry to a smooth paste, pour over chestnuts, add salt and pepper and dot with butter. Simmer, covered, over lowest possible heat for 50 minutes or until chestnuts are tender. Serve as a separate dish or mix with red cabbage or Brussels sprouts as an accompaniment to turkey.

Note

  • Tinned whole chestnuts may be used in this recipe, but simmer for only 10 minutes.
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