LOCATION: Recipes >> Vegetables >> Braised Chestnuts
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Braised Chestnuts
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BRAISED CHESTNUTS- Marrons braises
1 1/2 pounds chestnuts
4 tablespoons butter
pinch salt
1 teaspoon sugar
1 stalk celery
white stock
Put the peeled chestnuts in a buttered pan, and cover with clear
white stock. Add salt, sugar, celery and butter. Bring to a boil,
cover, and simmer until tender. Shake the pan gently to glaze the
chestnuts. Serve as garnish.
Note: White stock is prepared in exactly the same way as brown
stock, except do not brown the meat and bones.
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