Variation: Chestnuts Simmered and Sauteed with Butter: Put 2 pounds of chestnuts in cold water, season with a pinch of salt and bring to a boil. Cover and reduce the heat to a simmer for 40 minutes until tender. Saute the cooked chestnuts with 3 tablespoons of butter, reseason with salt and pepper and sprinkle with 2 tablespoons of chopped parsley.