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Chestnuts, Dutch (D/P, TNT)
Source: My friend Lidy Madoc
Serves: Enough for a crowd

500g (about 1 lb.) dried chestnuts
100g (3 oz.) raisins
1/2 stick cinnamon
1 vanilla bean, cut open
2 tablespoons sugar
Lemon zest
1-1/2 teaspoons lemon juice
30g (1 oz.) butter or margarine
1 teaspoon salt

Wash the chestnuts thoroughly and put them 1/2 hour in warm water. Clean them (take the little "skin" away). Leave them for one night in cold water.

Strain the water (KEEP THE WATER) and put the chestnuts back in this water and add water and put on fire. Add cinnamon stick, vanilla stick, salt , sugar, and lemon zest. After 1/2 hour add the lemon juice. Cooking time can be 1-1/2 hour or more; the last quarter add the raisins.

When soft, remove the cinnamon and vanilla, and put the butter and leave it for 5 minutes melting. Maybe at the end add Maizena to bind.

Tip: There are cooked chestnuts in tin available. Combine those with lemon zest, 1 teaspoon cinnamon, 3 teaspoons lemon juice, 2 teaspoons sugar, and 1 teaspoon butter, leave everything 10 minutes on low fire.

Posted by Eliane Driessen

Nutritional Info Per Serving: N/A