Under the spreading chestnut tree, the village smithy’s wife cooked up a batch of delicious Braised Chestnuts for their holiday table. Seriously tasty!
Author: Epicurus.com Kitchens
Recipe type: Side Dish
- 1 kg (2 1/5 pounds) chestnuts
- 1 small yellow or cooking onion
- 2 cloves, whole
- 1 stick of celery
- 500 ml (2 Cups) brown stock (beef, veal, duck or turkey)
- 1 bay leaf
- 1 blade of mace
- a pinch of Cayenne pepper
- 2 teaspoons meat glaze, if available (demi-glace)
For the Garnish:
- fleurons of puff pastry
- Peel the chestnuts.
- Skin the onion and press the cloves into it.
- Wash or wipe the celery and chop it roughly.
- Bring the stock to the boil, add the chestnuts, onion, celery, bay leaf and mace, season with salt, and add the Cayenne pepper.
- Cover and simmer for about 30 minutes or until the chestnuts are tender.
- Strain the chestnuts, reserving the cooking liquor, and keep hot.
- Return the liquor to the pan, add the meat glaze if available, and boil the liquor rapidly until it is reduced to a thin glaze.
- Pour it over the chestnuts and garnish with fleurons of puff pastry.