Ingredients Jump to Instructions ↓

  1. Roasted Chestnuts, Butternuts, Fennel and Onions

  2. Yield: 8 Servings

  3. 1/2 lb fresh chestnuts

  4. 1/3 cup unsalted butter

  5. 1/2 cup chicken stock

  6. 1 cup carrots; sliced

  7. 1/2 celery root; peeled, sliced into 1/2" pieces

  8. salt to taste

  9. fresh ground black pepper

  10. 3 Sprigs fresh thyme

  11. 16 Pearl onions

  12. 1 tsp sugar

  13. 1/2 fennel bulb; thinly sliced

  14. 1/4 cup butternut halves

  15. With a sharp knife, make a small X-shaped incision through the

  16. shell on the bottom of each chestnut. Cook in boiling water for 3-4 min. Drain and peel. Over med. heat, melt

  17. 2 tb butter in large

  18. saute pan. Add chestnuts, shaking pan to coat with butter. Add

  19. chicken stock; bring to a boil. Transfer pan to a pre-heated 400

  20. deg oven and bake uncovered, basting frequently, until almost all

  21. the liquid is absorbed and the chestnuts tender, about 20-25 min.

  22. Set aside.

  23. Cut 2 large squares of aluminum foil. Place carrots in the centre

  24. of one and the celery root in the other. Salt and pepper. Add thyme

  25. and 1 tb butter to each; seal tightly, place on a baking sheet and bake 40 min until tender and slightly caramelized. Remove veggies

  26. from foil, discard the thyme and set aside to cool.

  27. Make an X incision in the base of each onion. Bring a small saucepan

  28. of water to a boil and add onions. Cook 1 min; drain and rinse in

  29. cold water. Peel onions, trimming any roots. Transfer to a large

  30. saucepan; sprinkle with sugar, salt and pepper. Cover and cook over

  31. low heat for 20 min shaking the pan occasionally. When tender add

  32. fennel; continue to cook until fennel tender. Add butternuts,

  33. chestnuts, carrots and celery root. Gently re-heat, stirring

  34. carefully. Correct the seasonings.


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