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Buttered Chestnuts  Veg  HT  ACC British   35mins

 

 

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

 

Ingredients:

450g/1lb Fresh Chestnuts

1 tbsp Sherry

Salt and Black Pepper

50g/2oz Butter

Freshly Chopped Parsley to garnish

 

Instructions

 

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.

 

 

 

 

More Vegetable Accompaniment  Recipes  |  What's in Season  |  Growing Vegetables

 

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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

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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