Braised Chestnuts with Lemon and Sage

I buy chestnuts cooked and peeled in vacuum-packed jars at specialty food stores and can enjoy them all year long.

Recipe from "Donatella Cooks" by Donatella Arpaia/Rodale Books, 2010.

Braised Chestnuts with Lemon and Sage

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    14-16 ounces cooked and peeled chestnuts 1/2 teaspoon kosher salt
    2 tablespoons butter 1 large sprig fresh sage, plus 10-15 extra sage leaves for garnish, optional
    2 teaspoons dark or light brown sugar Zest of 1 scrubbed lemon


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    • 1

      Combine the chestnuts, butter, brown sugar, salt, sage sprig, and 1/3 cup of water in a large skillet. Bring to a simmer over medium-high heat and cook, uncovered, tossing frequently, until the water has evaporated, the butter begins to sizzle, and the chestnuts begin to brown, 5 to 8 minutes. Continue cooking, shaking the pan to toss the chestnuts back and forth, until they are nicely caramelized. Remove the sage sprig and, if you are not adding sage leaves for garnish, stir in the lemon zest and serve warm.

    • 2

      To fry whole sage leaves: Be sure the leaves are completely dry. Fry in 1/4-inch very hot oil just until crisp, 1 to 2 minutes. Add the lemon zest to the pan and fry 30 seconds to 1 minute more. Scatter all over chestnuts.

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