Ingredients:

Chestnuts                      -        1 pound

Bay leaves                     -        4

Salt                                -        ½ tbsp

Procedure:

Cut a crisscross on the top (pointed end) of the chestnuts. Cover with water; add the bay leaves and salt and bring to a boil. Cook over medium heat 20 minutes or until tender. Drain well.

Serve as a cock tail accompaniment, either in the shell or shelled.

Allow 5 chestnuts per serving.

Per serving

Calories 60

Saturated fat 0.2 gram

Poly unsaturated fat 0.3 gram

Total fat 0.8 gram

Reference:

The Low Salt, Low Cholesterol Cookbook

Myra Waldo

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