There's nothing better than finding a local edible treat to experiment with. This week we're featuring chestnuts and raising our game. Warning when cooking with chestnuts - DO NOT EAT RAW! They need to be roasted and peeled. The method is simple, preheat the oven to 425. Lay chestnuts flat on a cutting board and make a small "X" on the shell. Roast about 20 minutes or until the skin pops open. You'll then need to peel them while warm. Now you're ready for a taste treat! Enjoy!
What you need:
20 chestnuts, peeled and left whole
12 pieces bacon
20 pearl onions, peeled
4 small turnips, cut into 1" cubes
1 tablespoon sugar
1/2 cup chicken stock
2 tablespoons parsley, minced
1 tablespoon whole butter
salt and pepper as needed
Simmer 2 quarts of water with 1 tablespoon of salt in a pot. Add the peeled chestnuts to the water and simmer for 10 minutes. Remove from the water and shock in ice water until cold. Dry on paper towels.
In a sauté pan, over medium low heat add the bacon. Lightly brown the bacon. Pour off the fat reserving approximately 1 tablespoon. Add the pearl onion, turnip and chestnuts, sweat lightly for 2–3 minutes and season to taste.
Add the sugar and lightly caramelize, de-glaze with 2 tablespoons of the chicken stock. Continue to cook, de-glazing, as needed, 2 tablespoons at a time with the stock until the vegetables are tender. Add the minced parsley and approximately 1 tablespoon of butter. Season to taste and serve.