Chestnuts Simmered with Butter
2 pounds fresh chestnuts
Cold water to cover
2 teaspoons Sea salt
2 cups butter
2 Tablespoons chopped, fresh parsley
Sea salt & freshly ground Black Pepper to taste
Make an "X" incision in two pounds of chestnuts and place them in
cold salted water. Bring the water to a boil.
Cover the pot and reduce the heat to a simmer. Continue cooking for about 40 minutes.
Drain the chestnuts and peel them all, taking care to remove the
papery inside layer.
Melt the butter in a sautee pan.
Add the cooked, peeled chestnuts and cook over medium high heat till warmed through.
Season with salt and pepper and sprinkle them with fresh parsley.