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Glazed Chestnuts

Serves 6-8


A simple yet striking accompaniment to adorn the festive turkey; best served when not serving a chestnut stuffing

  • 1lb. (450g) fresh chestnuts
  • 2 oz. (50g) butter
  • salt and pepper
  • stock

    Cooking Instructions:
    1. Put the chestnuts into a saucepan and cover with cold water
    2. Bring to the boil, peel off both layers of skin while the chestnuts are still hot, return to the pan and re-boil
    3. Drain off the water then slowly cook the chestnuts in stock for 30-40 minutes or until tender
    4. Drain and season with salt and pepper
    5. Put the butter into a pan and melt over a gentle heat
    6. Add the chestnuts and heat, turning occasionally, until brown and glazed

    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000