Try this Wolfgang Pucks Braised Chestnuts recipe, or contribute your own.
Suggest a better description1. Heat heavy saucepan. 2. Add the oil, butter and chopped onions. When onions turn slightly brown, deglaze with port wine. Add thyme, chestnuts, chicken stock and a little salt and pepper. Cover and cook until chestnuts are tender and the chestnuts have absorbed most of the liquid. Serve as whole braised chestnuts or pass through a ricer and make a wonderful chestnut puree. Yield: 6 servings To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95 Busted by Barb on 2/20/98 Recipe by: Wolfgang Puck Posted to MC-Recipe Digest by "abprice@wf.net"
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Serving Size: 1 Serving (2750g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3108 | ||
Calories from Fat: 711 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 79g | 105 % | |
Saturated Fat 24.4g | 122 % | |
Monounsaturated Fat 32.9g | ||
Polyunsanturated Fat 17.2g | ||
Cholesterol 104.2mg | 32 % | |
Sodium 2419.1mg | 83 % | |
Potassium 6674.2mg | 176 % | |
Total Carbohydrate 474.6g | 140 % | |
Dietary Fiber 73.8g | 295 % | |
Sugars, other 400.8g | ||
Protein 58.9g | 84 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3108
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