A precise cooking method for tender, whole chestnuts, ready to eat on their own or to add to other dishes.
A fundamental base of traditional cooking that opens the door to many other chestnut preparations.
Make a cut in the chestnuts and place them in a pot with water or a mild stock. You can add a bay leaf to perfume the cooking.
Cook them until tender but not falling apart. The right point is what lets you peel them well while keeping their shape.
Peel them while still warm and set them aside to serve immediately or to fold into other autumn recipes.
Medium
