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Buttered Chestnuts  Veg  HT  ACC British   35mins



Serves  4      Hot     Vegetables  Alcohol  Vegetarian  Accompaniment Gluten  Wheat free   Eggless  Britain  Europe



450g/1lb Fresh Chestnuts

1 tbsp Sherry

Salt and Black Pepper

50g/2oz Butter

Freshly Chopped Parsley to garnish




1. Make a slit in each chestnut, place in a saucepan of water and bring to the boil.


2. Drain well then shell and remove the papery skins.


3. Return to the pan with the sherry and a very little salted water, bring to the boil and cook for a further 15 to 20 minutes until tender, adding more water if necessary.


4. Once tender, raise the heat and boil rapidly until all the liquid has evaporated. Add the salt, pepper, butter and parsley and mix well. Serve hot.


Traditionally served as an accompaniment to roast turkey or goose at Christmas.





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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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