Roasted chestnuts are a winter’s treat. Although peeling 2 pounds of chestnuts seems tedious, it can be done up to 2 weeks in advance. The peeled roasted chestnuts can be frozen, and then thawed at room temperature for 1 hour before using.
- 2 pounds fresh chestnuts (about 2½ cups peeled; see Cook’s Notes)
- 2 large yellow onions (about 12 ounces each), cut into ½-inch thick wedges
- 3 large carrots, peeled and cut into1-inch chunks
- 3 tablespoons olive oil
- 8 cups Chicken Stock or canned low-sodium chicken broth
- 1 teaspoon salt
- Freshly ground pepper
- 1 cup heavy (whipping) cream
2 tablespoons unsalted butter
8 ounces fresh mushrooms, such as shiitake, wiped or brushed clean, stems trimmed, and thinly sliced (see Cook’s Notes)
1 teaspoon fresh thyme leaves
3 tablespoons minced fresh parsley
How to make it XX minutes
If you prefer not to roast your own chestnuts, you can buy peeled chestnuts in vacuum-sealed packages, cans, or bottles at specialty-food stores. Drain any liquid in which they are packed. Prepared chestnuts are usually boiled rather than roasted, resulting in a bit of flavor loss. However, placing them on a rimmed baking sheet and roasting them for 15 minutes really improves their flavor.
If you can’t find shiitake or other interesting mushrooms, use the brown mushrooms called “cremini” found in most supermarkets. Use white button mushrooms as a last resort!
Excerpted from The Thanksgiving Table: Recipes and Ideas to Create Your Own Holiday Tradition by Diane Morgan. Text copyright © 2001 by Diane Morgan. Photos copyright © 2001 by John A. Rizzo.
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