Buttered Chestnuts Veg
Vegetarian Accompaniment Gluten Wheat free
Eggless Britain Europe
450g/1lb Fresh Chestnuts
1 tbsp Sherry
Salt and Black Pepper
Freshly Chopped Parsley to garnish
Make a slit in each chestnut, place in a saucepan of water and bring to the
Drain well then shell and remove the papery skins.
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.
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.
served as an accompaniment to roast turkey or goose at Christmas.
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