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Sautéed Leeks and Chestnuts
Provided by: Chef Odette Fada
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Chestnuts may be best known locally as street-cart bait for Fifth Avenue holiday shoppers, and for the extra-starchy boost they give to Thanksgiving stuffing, but those are far from the only ways to go. Take, for instance, this simple but delicious side dish from SD26 chef Odette Fada. Although it’s the perfect autumnal accompaniment to pan-roasted chicken or guinea hen, it’s so good you may find yourself eating it straight from the skillet.
Ingredients
12 chestnutsSalt
4 leeks, washed and trimmed
1 tbs. whole black peppercorns
White-wine vinegar, as needed
4 ounces butter