BRAISED CHESTNUT AND PEARL ONION CONFIT
Categories Onion Side Braise Thanksgiving Fall Chestnut Gourmet Peanut Free Soy Free
Yield Makes 4 to 6 (side dish) servings
Number Of Ingredients 8
Steps:
- Blanch onions in a large saucepan of boiling water 3 minutes, then drain and transfer to a bowl of ice and cold water. Drain onions and peel.
- Cook chestnuts in 3 tablespoons butter in a large saucepan over moderately low heat, stirring occasionally, 2 minutes. Add broth and celery and cook at a bare simmer, stirring occasionally, until liquid is reduced to about 1/4 cup, about 10 minutes.
- While chestnuts are cooking, heat remaining 3 tablespoons butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté shallots and peeled onions with thyme and salt and pepper to taste, stirring, until onions are tender and golden brown in patches. Add wine and simmer until slightly reduced, about 2 minutes.
- Gently stir onion mixture into chestnut mixture and season with salt and pepper.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
sabessaa abdo
[email protected]This recipe looks delicious, but I'm a bit short on time. Maybe I'll try it on the weekend.
Up roy
[email protected]I'm not a big fan of confit, but I'm sure I can find a way to modify the recipe.
KUSUM Gaming
[email protected]I'm not sure how I feel about the combination of chestnuts and pearl onions, but I'm willing to give it a try.
Karungi Jane
[email protected]This recipe seems a bit complicated, but I'm up for the challenge.
Reggie Taylor
[email protected]I'm intrigued by this recipe. I've never cooked with chestnuts before.
Aisosa Melody
[email protected]This recipe is definitely on my to-make list.
Chigozie Onyeukwu
[email protected]I can't wait to try this recipe. It looks delicious.
Paresi Rasa
[email protected]Thank you for sharing this recipe. It's one of my new favorites.
Vasil Senkollaro
[email protected]This recipe is a keeper. I will definitely be making it again and again.
Khalia Norfleet
[email protected]I've made this dish several times and it's always a crowd-pleaser.
Ravi Dyapa
[email protected]This is a great recipe for a special occasion. It's elegant and delicious.
Tim Searfoss
[email protected]I'm not a big fan of chestnuts, but I really enjoyed this dish. The chestnuts were cooked perfectly and they had a great flavor.
Nicarta Mitchell
[email protected]I made this dish for a dinner party and it was a huge success. My guests raved about it.
MD:Sumon Mia
[email protected]I served this dish with roasted chicken and it was a hit with my family. Everyone loved it!
Yonatan Yewenas
[email protected]Overall, this was a delicious and impressive dish. I will definitely be making it again.
Bertha Adams
[email protected]The confit was the perfect finishing touch. It added a rich and flavorful depth to the dish.
Joe Mcgurk
[email protected]The pearl onions were also a nice touch. They added a bit of sweetness and texture to the dish.
Winnie Mapenzi
[email protected]I was a bit hesitant about the chestnuts at first, but they turned out to be a wonderful addition to the dish. They added a sweet and nutty flavor.
Iqra Hani
[email protected]The recipe was easy to follow and the ingredients were easy to find.
Ibrahim Ben Hfaiedh
[email protected]I am always looking for new and exciting recipes to try, and this one definitely caught my eye. The combination of chestnuts, pearl onions, and confit sounded divine.