[Whole Braised Chestnuts]
...I had been sort of putting off doing any of the Chestnut recipes...because I had a very bad experience with puréed chestnuts when I was in France...I'm pretty sure they came from a tin...so now that I loved these braised ones...I'm excited to try the puréed ones too...
...anywhoo...after the big vegan feast on Thanksgiving Day...my Mom came for a visit...and so we had to have another big feast...
...but these Chestnuts were easy to make and surprisingly delicious...
...you start by putting 24 peeled chestnuts in a baking dish just large enough to hold them in one layer...I know I only have 21...
...then you mix some port with some arrowroot...
...and 2 cups of good brown stock...I used
Washington's Rich Brown Seasoning and Broth...
...bring to a simmer...
...the liquid should cover the chestnuts by 1/2 inch...
...add some Earth Balance...
...set in the lower third of the oven and regulate the heat so that the liquid simmers for 45-60 minutes until the chestnuts are tender...
...Julia says that if the liquid has not reduced to a syrupy glaze to drain it off and boil it down in a saucepan...and we did have to do that...
...these were so good...and totally unlike what I was expecting...when you cut them with your fork...they separated into 3 or 4 little chunks...and they had sort of a potato-like starchy consistency which was very pleasant and not at all what I remembered from France...
...so...we'll definitely be making these again...
Substitutions:
Earth Balance for Butter
Recipe here:
Mastering the Art of French Cooking
pp. 519-520
that's neat....i'm not sure i've ever eaten chestnuts....love, k
ReplyDeleteI have eaten chestnuts but not cooked ones like that!
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