Stewed Chestnuts – Glazed Chestnuts

1. in a frying pan, very briefly sauté the prepared, peeled and skinned chestnuts in the melted butter all around.

2. fill with beef broth until the chestnuts are shallowly covered, add celery and sugar and put the lid on.

3. make about half an hour, constantly letting steam escape through the lid, which does not close tightly, so that only a little syrupy stock remains at the end of the cooking time. If necessary, make the chestnuts uncovered for a few min and reduce the stock. 4.

4. gently swirl the chestnuts in this stock so that they are evenly coated with a shiny layer: They are then called “glazed”.

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