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).
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
