Title: Roasted Chestnuts, Butternuts, Fennel and Onions
Categories: Vegetable Canadian Blank
Yield: 8 Servings

1/2	lb	Fresh chestnuts
1/3	c	Unsalted butter
1/2	c	Chicken stock
1	c	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	ts	Sugar
1/2		Fennel bulb; thinly sliced
1/4	c	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 carmelized. 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 rince 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.

previous

next