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A nut that is starchier and less oily than other nuts, allowing it to be cooked in a number of ways, such as roasted, steamed or boiled. They are eaten whole or used in cereals, soups, stews and stuffing. Also known as "marrons" which is French for chestnuts. Once they have been shelled, the sweet chestnuts are preserved in sugar syrups and are known as marron glacés. They are then used as a topping on ice cream and other desserts or as an ingredient to be added to baked goods and other desserts.
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