With sage, chestnuts, and brown butter. I made these once before and they are super yummy - sweet and nutty, tasting like fall. Somehow the last batch were more elegant - these turned out a little more large and lumpy-lookin'. Let's call it "rustic." This recipe is from the October issue of Gourmet magazine 2009. (RIP) Be aware when frying sage that your neighbors will think you've been smoking pot all day.
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