European
Switzerland - Side Dishes
Glazed Chestnuts
Chef's Menu Description
Glasierte Marroni: tender whole roasted Swiss chestnuts glazed in caramelised butter, brown sugar, and a splash of beef stock, the essential autumn accompaniment to Swiss venison and game.
Ingredients
- • 400g cooked vacuum-packed or peeled roasted chestnuts (Marroni)
- • 40g Swiss butter
- • 2 tbsp brown sugar or honey
- • 80ml rich beef or game stock
- • 1 pinch fine sea salt
Preparation Steps
1
Phase 1
Melt the butter with the brown sugar in a wide skillet over medium heat, stirring until bubbling and lightly caramelised.
2
Phase 2
Add the whole cooked chestnuts to the skillet, swirling the pan to coat every chestnut in the golden caramel butter.
3
Phase 3
Pour in the beef stock and add a pinch of salt. Simmer gently over medium heat for 6 to 8 minutes as the liquid reduces into a thick, glossy syrup.
4
Phase 4
Transfer the shiny, tender glazed chestnuts to a warmed bowl and serve alongside game, red cabbage, and spaetzli.