Dijon Potatoes & Chestnuts

Ingredients

• 1½ cups fresh chestnuts
• 1 cup water
• l¼ cup butter or margarine
• 2 tbsp Dijon mustard
• ½ tsp sugar
• 1/8 tsp dried dill weed
• 4 cups quartered new potatoes
• ½ cup julienne red pepper (1 1/2 x 1/4"/4cm x 5 mm strips)
• ½ cup snipped fresh parsley
  

Method

1. Make a horizontal cut through rounded part of shell of each chestnut without cutting into nutmeat. 
2. Place chestnuts and water in 1 1/2-quart (1.5L casserole. Cover.
3. Microwave at high for 3 to 4 minutes, or until water boils. Microwave at high for 1 minute longer. 
4. Let stand 10 minutes. 
5. Rinse with cold water. 
6. Peel shell and inner skin from each chestnut. Cut each chestnut in half. * set aside.
7. Place butter in 2-quart (2L) casserole. Microwave high for 1 1/4 to 1 1/2 minutes, or until melted. 
8. Stir in mustard, sugar and dill weed. 
9. Add chestnuts, potatoes and red pepper. 
10. Toss to coat. Cover. 
11. Microwave at high for 15 to 20 minutes, or until potatoes are tender, stirring twice. 
12. Stir in parsley.
    

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