Glazed Chestnuts

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Cookbook

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.


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


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.