A simple, effective garnish to accompany meats, roasted vegetables or spoon dishes with a touch of forest and season.
A very handy option for turning the chestnut into a natural accompaniment to many seasonal dishes.
Make a small cut in each chestnut and blanch them briefly to make peeling easier. A good initial cook saves you work later on.
Sauté them with a drizzle of olive oil and a little thyme until golden outside and tender inside.
Add the salt at the end and serve them hot alongside the main dish. They're ideal for adding texture and an aromatic autumn touch.
Easy
