Directions:
- Heat a large heavy saucepan. Add the oil, butter, and chopped onions. When onions turn slightly brown, deglaze with port wine. Add thyme, chestnuts, chicken stock, and a little salt and pepper. Cover and cook until chestnuts are tender and the chestnuts have absorbed most of the liquid.
- Serve as whole braised chestnuts or pass through a ricer and make a wonderful chestnut puree.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 524.25 Kcal (2195 kJ) | ||
| Calories from fat | 99.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.08g | 17% | |
|---|---|---|---|
| Cholesterol | 13.78mg | 5% | |
| Sodium | 180.74mg | 8% | |
| Potassium | 858.6mg | 18% | |
| Total Carbs | 85.59g | 29% | |
| Sugars | 6.09g | 24% | |
| Dietary Fiber | 0.27g | 1% | |
| Protein | 9.83g | 20% | |
| Vitamin C | 55.4mg | 92% | |
| Iron | 1.5mg | 8% | |
| Calcium | 39mg | 4% | |
| Amount Per 100 g | |||
| Calories | 157.34 Kcal (659 kJ) | ||
| Calories from fat | 29.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.33g | 17% | |
|---|---|---|---|
| Cholesterol | 4.13mg | 5% | |
| Sodium | 54.24mg | 8% | |
| Potassium | 257.68mg | 18% | |
| Total Carbs | 25.69g | 29% | |
| Sugars | 1.83g | 24% | |
| Dietary Fiber | 0.08g | 1% | |
| Protein | 2.95g | 20% | |
| Vitamin C | 16.6mg | 92% | |
| Iron | 0.5mg | 8% | |
| Calcium | 11.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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