Advertisement
Les Châtaignes Blanchies
Poor man’s marrons glacés
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 1991
The next recipe is one of the most surprising we have come across. One would not normally think of a mixture of chestnuts and cabbage as constituting a dessert. Try this one out on your gourmet friends and ask them why they bother to go to the expense of buying marrons glacés.
Ingredients
500 g 1 lb 2 or 3 - whit
Method
Cut an incision in the outer skins of the chestnuts, and peel them off. Drop them into boiling water and allow to simmer for 10 minutes. Then use a déboiradour – or more probably two wooden spoons – to rub off the second, inner skin while they are still in the water. Drain them and refresh them in cold water. Blanch the cabbage leaves for a minute or two to make them pliable. Then wrap t