Roasted chestnuts, butternuts, fennel and onions
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Fresh chestnuts |
| ⅓ | cup | Unsalted butter |
| ½ | cup | Chicken stock |
| 1 | cup | Carrots; sliced |
| ½ | Celery root; peeled, sliced into 1/2\" pieces | |
| Salt to taste | ||
| Fresh ground black pepper | ||
| 3 | Sprigs fresh thyme | |
| 16 | Pearl onions | |
| 1 | teaspoon | Sugar |
| ½ | Fennel bulb; thinly sliced | |
| ¼ | cup | Butternut halves |
Directions
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 veg 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.
From the L'Ordre de Bon Temps menu in Northern Bounty, A Celebration of Canadian Cuisine. Posted by Jim Weller.
Submitted By JIM WELLER On 08-30-95