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Brown Butter Chestnuts with Triple Cream and Endive

Chestnuts have the least amount of calories and fat than any other nut and they make a great holiday staple. Here’s one of my favorite recipes:

Heat 1 TB butter in skillet until it turns amber brown. Add 1 cup chopped chestnuts and shallots and sauté until the shallots are translucent. Add a splash of sherry-wine vinegar, lemon zest and chopped tarragon.  Cook for two minutes. Scoop chestnut mixture into an endive leaf, and top with triple cream blue veined cheese

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