Glazed Chestnuts

Name: Glazed Chestnuts
Yield: Serves 6–8
Ingredients: 1 lb / 455 g chestnuts, peeled; 1 pt / 570 ml vegetable stock or fruity white wine; 1 pt / 570 ml vegetable stock or fruity white wine; 1–2 oz / 30–60 g butter; 1 oz / 30 g light muscovado sugar

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Although chestnuts are not a vegetable, I have included a recipe for them here as they are often served as such.

Ingredients

1 lb / 455 g chestnuts, peeled
1 pt / 570

Side dish
Vegetarian
Gluten-free

Method

Cook the chestnuts in the stock or wine until tender. Drain them, reserving the cooking liquid for soup or stock for another dish. Return the chestnuts to the pan with the butter and sugar, cover and set over a low heat until the sugar has dissolved. Shake to glaze the chestnuts.