Chestnuts with Fennel

Fresh chestnuts
Fennel seeds

When selecting chestnuts, choose ones that are shiny, and firm when pressed.
Using a sharp knife, cut a slit into each chestnut about 1/4 to 1/2 cm deep.
Place chestnuts into a saucepan and cover with water. Add 1 tsp. fennel seeds and 1 tsp. salt for every 500 grams (1 lb.) of chestnuts.
Bring to a boil, then simmer for 15 minutes.
Drain and serve warm.