Braised Chestnuts
By: Taylor Davies
Published: Thursday, December 10, 2009 - 4:47pm

Ingredients




1 1/2 tablespoons butter
1 pound 5 ounces cultivated chestnuts, peeled
6 1/4 cups meat stock
1 bay leaf
1 fresh thyme sprig
1 celery stalk
salt and pepper

Preparation

1 Preheat oven to 425F. 2 Melt the butter in a small, flameproof casserole, add the chestnuts and cook for 1 minute, then pour in the stock. 3 Add the bay leaf, thyme and celery. Cover and cook in the oven for 45 minutes, gently shaking the casserole occasionally. (Do not stir as this can break up the nuts.) 4 Season with salt and pepper and serve as a side dish with guinea fowl, duck, goose or roast meat.

About


From The Silver Spoon cookbook.