I'm always veganizing recipes that I love...so...I'm working my way
through all of the amazing recipes in Julia Child's
Mastering the Art of French Cooking...
...making a Vegan Version of each one...... sometimes successfully - sometimes not...Recipe Count 298/524 (from Julie's count)...but really 659

Tuesday, January 3, 2017

Vegan Choux Bruxelles aux Marrons

[Brussels Sprouts Braised with Chestnuts]

...Julia says this recipe goes particularly well with turkey, goose and duck...so it was a perfect side dish with our Christmas dinner...

...and it's really just two other recipes combined into one...

The master recipe for VEGAN CHOUX DE BRUXELLES ÉTUVÉES AU BEURRE [Brussels Sprouts Braised in Butter] which requires the preliminary recipe for blanching them first...VEGAN CHOUX DE BRUXELLES BLANCHIS [Blanched Brussels Sprouts - Preliminary Cooking]

...and the VEGAN MARRONS BRAISÉS [Whole Braised Chestnuts]
...first...generously grease a casserole with Earth Balance...
...so after executing the preliminary recipes...you just add the chestnuts and Brussels sprouts to your casserole buttered with Earth Balance...
...pour over some melted Earth Balance...
...and then bake until the sprouts and chestnuts are tender...about a half hour baked with other things at 350° F...
...these were really delicious together...Scout said that the chestnuts tasted exactly like kidney beans...he said that if you gave him one with his eyes closed that's what he would have guessed that it was...it's a good pairing of flavors...

Substitutions

Earth Balance for the butter

Recipe here: Mastering the Art of French Cooking p. 452

1 comment:

  1. neat dish! i can't recall doing anything with chestnuts in the past 20 years.

    love, k

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