Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0

Chestnuts are also available canned and can usually be found on the baking aisle of your market.

Recipe by Cooking Light December 2001

Gallery

Credit: Karry Hosford

Recipe Summary

Yield:
8 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 2 tablespoons sugar and 2 teaspoons butter in a medium nonstick skillet over medium-high heat; bring to a boil. Add chestnuts; cook 2 minutes or until browned, stirring often. Spread the chestnuts in a single layer on wax paper, and let stand at room temperature until dry.

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  • Heat 2 teaspoons butter and oil in a large nonstick skillet over medium-high heat. Add carrots; saute 5 minutes. Reduce heat to medium-low. Stir in 3 tablespoons sugar; cook 10 minutes, stirring frequently. Add broth; simmer 2 minutes. Stir in parsley and salt. Top with chestnuts.

Nutrition Facts

107 calories; calories from fat 29%; fat 3.4g; saturated fat 1.4g; mono fat 0.9g; poly fat 0.9g; protein 1.1g; carbohydrates 19.1g; fiber 2g; cholesterol 5mg; iron 0.6mg; sodium 130mg; calcium 22mg.
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