Les Châtaignes Blanchies

Poor man’s marrons glacés

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

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.


  • 500 g (1 lb) chestnuts
  • 2 or 3 cabbage leaves
  • whit


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