Chestnut topping

Posted by Chantel Martiromo 
Recipes by 4 Ingredients by Kim McCosker and Rachael Bermingham (Atria Books)

Serve 2
3 tsp. butter
1 tsp. brown sugar
4 - 5 ounces cooked peeled chestnuts, finely chopped
Melt butter in a small skillet. Add brown sugar and stir until dissolved. Add chestnuts and sauté until barely browned.

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