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

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