Recipes for Fall Entertaining: Braised Chestnuts with Lemon Sage

Cooking In Heels Donatella Arpaia Donatella Cooks Fall recipes Side Dishes Braised Chestnuts with Lemon Sage


 (Serves 4 to 6)

  • 14-16 ounces cooked and peeled chestnuts
  • 2 tablespoons butter
  • 2 teaspoons dark or light brown sugar
  • 1/2 teaspoon kosher salt
  • 1 large sprig fresh sage plus 10-15 extra sage leaves for garnish, optional
  • 1 lemon, peel removed in long strands with a citrus stripper
  • Canola oil for frying sage, optional


  • Combine the chestnuts, butter, brown sugar, salt, sage sprig, and 1/3 cup of water in a large skillet.
  • Bring to a simmer over medium-high heat and cook, uncovered, tossing frequently, until the water has evaporated, the butter begins to sizzle and the chestnuts begin to brown (5 to 8 minutes).
  • Continue cooking, shaking the pan to toss the chestnuts back and forth, until they are nicely caramelized.
  • Remove the sage sprig and, if you are not adding sage leaves for garnish, stir in the lemon zest and serve warm.

To fry whole sage leaves:

  • Be sure the leaves are completely dry. Fry in 1/4 ” very hot oil just until crisp (1 to 2 minutes).
  • Add the lemon zest to the pan and fry 30 seconds to 1 minute more. Scatter all over chestnuts.

recipe for roasted chestnuts with lemon and sage


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