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Le Chaudron recipe
Ragoût de marrons de Mamie Praline
Mamie Praline's braised chestnuts
⏱ 90 minServes 4Medium380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1 kg (2.2 lb)chestnuts
25 gbutter
1 tspveal stock
1sugar cube
1 sprigthyme
1 leafbay leaf
1 L (4¼ cups)cold water
1 pinchsalt
½ tsppepper
- 1 kg (2.2 lb) chestnuts
- 25 g butter
- 1 tsp veal stock
- 1 sugar cube
- 1 sprig thyme
- 1 leaf bay leaf
- 1 L (4¼ cups) cold water
- 1 pinch salt
- ½ tsp pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Score a cross on the rounded side of each chestnut with a paring knife, then remove the outer shell. This cut is essential, or the chestnuts burst in the oven.
- Spread the chestnuts on a baking sheet and roast at 200 °C (400 °F) for 5 to 10 minutes until the skin cracks. The inner skin then comes off easily while still warm.
- Put the peeled chestnuts in the Dutch oven and just cover with cold water, about 1 L (1 qt). Add the salt, thyme sprig, bay leaf and sugar cube.
- Bring to a boil over medium-high heat, uncovered. As soon as it boils, add the 25 g (2 tbsp) butter and the teaspoon of veal stock powder, and stir very gently.
- Lower the heat to the minimum and simmer covered for 1 hour, never stirring roughly so the chestnuts don't break. They should stay whole and absorb all the broth.
- By the end, the liquid should be almost completely absorbed and the chestnuts coated in a glossy, syrupy jus. Adjust the salt and add a grind of pepper.
- Serve very hot with roast meat: turkey, capon, pork roast, guinea fowl or game.
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