Marrons Blanchis

Steamed Chestnuts

Preparation info

    • Difficulty

      Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Remove the thick skin only of the chestnuts and boil them ten minutes in salted water. Peel them and let them get nearly cold. Take a narrow and deep saucepan, put at the bottom water and a few potatoes and steam your chestnuts. Serve with fresh butter.