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Marrons aux Oignons et aux Quetsches

Winter in France means chestnuts, particularly roasted in a long-handled frying pan in the coals. Ever since my mother introduced me to the nuts as a child, they have had a special place in my heart. This winter melding of chestnuts, onions, and prunes is a common Alsatian dish. You can add celeriac to the delicious mix, or, if you like it a little sour, increase the vinegar or lemon juice.

Cooks' Note

To prepare fresh chestnuts, freeze them for 24 hours. Pour boiling water over them, and let sit for 5 minutes. Using a sharp knife, shell and skin them.

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