- Roasted Chestnuts, Butternuts, Fennel and Onions
Yield: 8 Servings
1/2 lb fresh chestnuts
1/3 cup unsalted butter
1/2 cup chicken stock
1 cup carrots; sliced
1/2 celery root; peeled, sliced into 1/2" pieces
salt to taste
fresh ground black pepper
3 Sprigs fresh thyme
16 Pearl onions
1 tsp sugar
1/2 fennel bulb; thinly sliced
1/4 cup butternut halves
With a sharp knife, make a small X-shaped incision through the
shell on the bottom of each chestnut. Cook in boiling water for 3-4 min. Drain and peel. Over med. heat, melt
2 tb butter in large
saute pan. Add chestnuts, shaking pan to coat with butter. Add
chicken stock; bring to a boil. Transfer pan to a pre-heated 400
deg oven and bake uncovered, basting frequently, until almost all
the liquid is absorbed and the chestnuts tender, about 20-25 min.
Set aside.
Cut 2 large squares of aluminum foil. Place carrots in the centre
of one and the celery root in the other. Salt and pepper. Add thyme
and 1 tb butter to each; seal tightly, place on a baking sheet and bake 40 min until tender and slightly caramelized. Remove veggies
from foil, discard the thyme and set aside to cool.
Make an X incision in the base of each onion. Bring a small saucepan
of water to a boil and add onions. Cook 1 min; drain and rinse in
cold water. Peel onions, trimming any roots. Transfer to a large
saucepan; sprinkle with sugar, salt and pepper. Cover and cook over
low heat for 20 min shaking the pan occasionally. When tender add
fennel; continue to cook until fennel tender. Add butternuts,
chestnuts, carrots and celery root. Gently re-heat, stirring
carefully. Correct the seasonings.
