INGREDIENTS

INSTRUCTIONS

Plunge the marron into boiling water for 2-3 minutes until the shells
are just beginning to turn red, remove from boiling water and refresh
in iced water. Split marron in half lenghtways and wash 'coral' out,
discard, also remove sand track in same process. Crack claws.  Slice
carrot into long thin lengths and then slice into strips of  about
matchstick size and length (julienne). Slice the snowpeas finely
lengthways. Wash the leek, slice into strips same as carrots.  Brush
marron half with melted butter and season with salt and finely  ground
white pepper. Place under grill until marron are just cooked  and hot.
While marron are grilling, heat 2 tbsp melted butter in a pan, add
garlic, ginger and vegetables and saut very quickly ie. leave
crispness in vegetables. Add the wine and orange juice, reduce a
little (around 2 minutes) season with salt and pepper.  Arrane julienne
of vegetables on 8 plates, place marron on top and  garnish with
chopped parsley/chives.  Converted by MC_Buster.  Per serving: 239
Calories (kcal); 25g Total Fat; (93% calories from  fat); 1g Protein;
3g Carbohydrate; 68mg Cholesterol; 267mg Sodium  Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;  5 Fat; 0 Other
Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 252
Calories From Fat: 224
Total Fat: 25.5g
Cholesterol: 67.2mg
Sodium: 20.1mg
Potassium: 133.7mg
Carbohydrates: 6.8g
Fiber: 1.7g
Sugar: 1.4g
Protein: <1g