Chestnut Olive Oil Dish

Ingredients

• 500 grams chestnuts
• 10 shallots
• 1 medium carrot
• 1/2 tea glass olive oil
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• 1.5 cups hot water
• 1/2 bunch chopped dill

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Score an X on the flat side of the chestnuts with a knife, boil in boiling water for 5 minutes, and peel while hot.

2. 2

   Heat olive oil in a wide pan, add whole shallots and diced carrots, and sauté lightly.

3. 3

   Add peeled chestnuts to the pan and gently sauté with the onions for 2-3 minutes.

4. 4

   Add sugar, salt, and hot water to the pot, then cover with a lid.

5. 5

   Simmer on low heat for about 25-30 minutes until the chestnuts are tender.

6. 6

   Serve at room temperature garnished with chopped dill.

Note. If you peel the chestnuts while they are still hot after boiling, their inner skins will come off much easier.