Although chestnuts are not a vegetable, I have included a recipe for them here as they are often served as such.
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.
© 1995 Frances Bissell. All rights reserved.