BOILED CHESTNUTS
6 servings
To prepare as a vegetable, peel and skin:
- 1½ pounds fresh chestnuts (3 cups peeled)
or use:
- 12 ounces vacuum-packed chestnuts
Bring 8 cups water to a boil in a large saucepan. Add the chestnuts along with:
- 2 celery ribs, coarsely chopped
- 1 small onion, coarsely chopped
- 1 tablespoon salt
Simmer gently, uncovered, until the nuts can be pierced easily with the point of a paring knife, 30 to 40 minutes for fresh or about 15 minutes for vacuum-packed chestnuts. Drain well (discard the celery and onion).
Toss with:
- 2 to 3 tablespoons butter, to taste
- Salt and black or white pepper to taste