Best 3 Braised Chestnut And Pearl Onion Confit Recipes
Indulge in a symphony of flavors with braised chestnuts and pearl onion confit, a classic French dish that combines the earthy sweetness of chestnuts with the delicate savoriness of caramelized onions. This culinary masterpiece is a testament to the transformative power of slow cooking, coaxing out the natural richness of each ingredient while creating a harmonious blend of textures. As the chestnuts simmer in a flavorful broth infused with herbs and spices, they absorb the essence of their surroundings, becoming tender and bursting with flavor. Meanwhile, pearl onions caramelize in a pool of butter, acquiring a glossy sheen and a luscious sweetness that perfectly complements the chestnuts. Whether served as a heartwarming main course or an elegant side dish, this dish is sure to impress with its exquisite taste and sophisticated presentation.
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BRAISED CHESTNUTS
Steps:
- Heat a large heavy saucepan. Add the oil, butter, and chopped onions. When onions turn slightly brown, deglaze with port wine. Add thyme, chestnuts, chicken stock, and a little salt and pepper. Cover and cook until chestnuts are tender and the chestnuts have absorbed most of the liquid.
- Serve as whole braised chestnuts or pass through a ricer and make a wonderful chestnut puree.
BRAISED ONIONS AND CHESTNUTS
Provided by Marian Burros
Categories side dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- With a sharp knife, cut a cross in the rounded side of each chestnut. Bring a large pan of water to a boil. Immerse chestnuts, and let boil for about 3 minutes. Turn off heat, but leave chestnuts in hot water. Extract them one at a time, and remove shell and inner lining that clings to the meat. If necessary, return nuts to hot water, and boil another minute or two. When all chestnuts have been peeled, set them aside.
- Cut off onion tops. Trim root end to make a neat appearance, but leave enough of it intact to hold the onions together while cooking. Peel onions.
- In wide casserole or deep saute pan that can go into the oven, melt butter in corn oil. When butter foam has subsided, add onions, and cook over medium heat 10 to 15 minutes, turning frequently, to brown all over.
- Add chestnuts to onions and mix well. Add glace de viande, wine and black pepper. When wine is bubbling, place a round of buttered aluminum foil directly over chestnuts and onions, cover pan, and place in a 350-degree oven. Bake for 45 minutes to 1 hour, or until onions can be pierced through with a knife but are still firm and hold their shape. There should be a small amount of syrupy liquid in the bottom of the pan. If there is too much, place over medium-high heat for a few minutes to reduce. Serve immediately.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 3 grams, Carbohydrate 37 grams, Fat 6 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 13 milligrams, Sugar 5 grams, TransFat 0 grams
BRAISED BRUSSELS SPROUTS, PEARL ONIONS AND CHESTNUTS
Categories Nut Onion Vegetable Side Braise Christmas Winter Chestnut Brussels Sprout Bon Appétit
Yield Serves 12
Number Of Ingredients 7
Steps:
- Melt butter in heavy large skillet over medium-high heat. Add onions and cook until golden brown, stirring occasionally, about 15 minutes. Add broth and bay leaves. Reduce heat to medium-low. Cover and simmer until onions are tender, 25 minutes.
- Meanwhile, cook fresh Brussels sprouts in large pot of boiling salted water until just crisp-tender, about 8 minutes. Drain. (Or cook frozen Brussels sprouts according to package directions.) Rinse with cold water. Drain.
- Add chestnuts to onions, cover and simmer until chestnuts are tender, about 4 minutes. (Can be prepared 1 day ahead. Cover onion mixture and Brussels sprouts separately and refrigerate. Reheat onion mixture before continuing.) Add Brussels sprouts to onions. Boil until Brussels sprouts are heated through and liquid is syrupy, about 4 minutes. Season vegetables with salt and pepper and serve.
Tips:
- Use fresh chestnuts for the best flavor and texture. If using dried chestnuts, be sure to soak them overnight before cooking.
- To easily peel chestnuts, score an X on the flat side of each chestnut and roast them in a preheated oven at 400°F (200°C) for 15-20 minutes, or until the shells split open.
- When making the pearl onion confit, be sure to use a heavy-bottomed saucepan to prevent the onions from burning.
- Cook the onions slowly over low heat until they are soft and caramelized. This will take about 45 minutes to an hour.
- To make the braised chestnuts, use a Dutch oven or large saucepan. Brown the chestnuts in butter or oil before adding the other ingredients.
- Use a combination of chicken broth and white wine to braise the chestnuts. This will add flavor and depth to the dish.
- Cook the chestnuts until they are tender, but still hold their shape. This will take about 30 minutes.
- Serve the braised chestnuts and pearl onion confit as a side dish or main course. They can also be used as a topping for other dishes, such as roasted chicken or pork.
Conclusion:
Braised chestnuts and pearl onion confit is a delicious and versatile dish that can be enjoyed as a side dish or main course. It is a great way to use up leftover chestnuts and pearl onions, and it is also a very affordable dish to make. With its rich and flavorful sauce, this dish is sure to please everyone at the table.
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