2 teaspoons unsalted butter
1 cup chestnuts, boiled and peeled
3 stems fresh thyme, reserve 1 Tablespoon of leaves for garnish
pinch dried thyme
pinch salt (optional)
Over medium heat, melt butter in a heavy skillet. Add chestnuts and stir to coat completely
Add the stems of thyme (be sure to reserve the leaves for garnish) and the dried
thyme. Stir well, lower heat and slowly sauté for 20 minutes, stirring occasionally.
Remove from heat and discard herb stems. Taste for seasoning and add salt if desired.
Finely chop reserved thyme leaves and stir into chestnuts.
Serve immediately or keep warm
until serving. Cover and refrigerate leftovers.
Sautéed chestnuts may be served as a side-dish or as part of an entrée atop stir-fried veggies.
Different herbs may be substituted for thyme—try basil, sage or chervil.
They are mild enough
to let the chestnut flavor predominate.
Try finishing the dish with a splash of sherry or top with
a drizzle of balsamic or sherry vinegar.