The Chestnut Cookbook by Annie Bhagwandin
I forage for chestnuts from a tree of unknown ownership and my harvest is limited, so I usually just roast and peel them (oven-roasted chestnuts have been called the best baked potato you’ve ever eaten). But I did make this recipe and it makes a great winter meal and holiday side dish. Enjoy.
- 1 pound fresh chestnuts
- 3 cups chicken broth
- 3 large (mild) leeks (I used home-grown leeks)
- 2 tablespoons olive oil
- Raspberry vinegar (I used balsamic)
Roast and peel the chestnuts and place in a medium size pot with the broth. Simmer covered on medium heat until the liquid is nearly gone. Chop off the roots and most of the green tops from the leeks. Slice lengthwise. Then wash thoroughly (get that dirt out of the green ends). Chop leek halves in about inch-long pieces. Sauté leeks in the olive oil until tender. Toss with chestnuts (and remaining broth) and sprinkle with vinegar.