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- Dish type
- Side dish
- Vegetable side dishes
Fresh chestnuts are only in season for a short time, so make the most of them during the winter months.
4 people made this
- 300g fresh chestnuts
- 2 tbsp vegetable oil
- 3 carrots, peeled and sliced
- 3–4 sprigs of fresh thyme
- 1/2 tsp fennel seeds
- salt and freshly ground black pepper
MethodPrep:30min ›Cook:30min ›Ready in:1hr
- Score all around each chestnut with the point of a knife. Bring a saucepan of water to the boil, add 1 tbsp of the oil and the chestnuts and boil for 10 minutes. (The oil helps to loosen the skins so they will be easier to peel.)
- Remove the pan from the heat and lift out just a few chestnuts at a time with a draining spoon. Remove the outer shell and inner brown skin – they peel much more easily when piping hot, but you will need to wear rubber gloves for this operation.
- Heat the remaining oil in a large frying pan, add the chestnuts and carrots and cook, stirring, for 5 minutes or until the chestnuts are golden brown.
- Sprinkle with 100ml water and add two thyme sprigs and the fennel seeds. Cook gently for 30 minutes, uncovered, shaking the pan occasionally. Add more water if needed, then drain if necessary when the vegetables are cooked. Season with salt and pepper.
- Remove the cooked thyme and garnish with fresh sprigs to serve.
*For a storecupboard variation on this dish, use a vacuum-pack or can of cooked and peeled chestnuts and omit steps 1 and 2.
*This would make a super accompaniment to roast chicken or turkey.
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Ginger-Glazed Turnips, Carrots, and Chestnuts
Cut a 12 inches round of parchment paper snip a hole about the size of a quarter in the center of round. Combine turnips, carrots, 8 tablespoons butter, brown sugar, and ginger in a 12 inches skillet. Season with salt and pepper. Rest parchment round on top of vegetables (do not cover with lid).
Simmer over medium-high heat until vegetables are crisp-tender, about 5 minutes. Discard parchment add remaining 4 tablespoons butter and chestnuts. Simmer, swirling pan often, until a glaze forms, 8-10 minutes. Season with salt and pepper. Transfer to a large bowl. Garnish with herbs.
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- 2 (10.75 ounce) cans condensed cream of mushroom soup
- ½ cup reduced fat sour cream
- 1 ½ cups shredded Colby-Jack cheese
- 2 (16 ounce) packages frozen mixed vegetables, thawed
- 1 (8 ounce) can water chestnuts, drained (Optional)
- salt and pepper to taste
- 1 (6 ounce) can French-fried onions
Preheat oven to 350 degrees F (175 degrees C). Grease one 7x11 inch baking dish.
In a large bowl, mix together the mushroom soup, sour cream, Monterey Jack and Colby cheeses.
Combine the vegetables, water chestnuts, salt and pepper with the soup mixture. Stir together and pour into baking dish.
Bake uncovered for 30 minutes. Remove from oven, top with onions and bake 10 minutes longer.
Buttered Chantenay carrots recipe
We love these buttered Chantenay carrots as a side dish for a family roast or even as a great salad addition in the summer months. Chantenay carrots were originally very popular in the 1950s and 1960s – famous for their characteristic shape and fleshy orange skin. This buttery glaze – made with sugar and butter is perfect with the Chantenay flavour and the thickness of the glaze makes them simply irresistable. Perfect for your Christmas dinner or a special roast, the glaze brings an extra depth of flavour to your meal.
Six Steps to a Thanksgiving Stir-Fry
Andrew Scrivani for The New York Times Mandarin Rice Stuffing With Chestnuts and Shiitake Mushrooms.
A Vegetarian Thanksgiving
Delicious no-meat recipes for your holiday table.
This Thanksgiving, put your wok to work.
Simple stir-frying is a great way to enjoy the flavor of fall vegetables, and it can be a fast and convenient cooking technique for harried holiday chefs, says Grace Young, who recently won a James Beard award for her latest cookbook, “Stir-Frying to the Sky’s Edge: The Ultimate Guide to Mastery, With Authentic Recipes and Stories.”
For the Well Vegetarian Thanksgiving series, Ms. Young has offered three new stir-fry recipes, including a mandarin rice stuffing with chestnuts, stir-fried brussels sprouts and stir-fried balsamic-ginger carrots. But before you get started, consider these six cooking tips to get the most out of your stir-fry.
1. Choose the right wok. Use a 14-inch flat-bottomed carbon steel wok, and avoid nonstick woks. Ms. Young says carbon steel woks conduct heat well, while nonstick woks can release fumes when heating and don’t allow the food to caramelize and brown. 𠇊 14-inch wok is the best size for a general recipe that makes four servings,” she says. “If you use a bigger wok on an American stove, you can’t heat it. A smaller wok is going to crowd your food and braise rather than stir-fry.”
2. Make sure your vegetables are dry before cooking them. “Spin them in a salad spinner, or pat dry with kitchen towels,” says Ms. Young. “If you put in wet vegetables, you take down the heat of your wok and it turns into a braise.”
3. Limit the amount of food you cook at one time. “People put way too much food into the wok,” says Ms. Young. “With the carrots and brussels sprouts I’ve used here, no more than about five or six cups go into the wok. I often see recipes that call for eight cups of vegetables.”
4. Preheat the pan. “The test I use is to preheat it until you can just flick a drop of water and it evaporates in a second or two,” says Ms. Young. Preheating the wok to this point, but not overheating it, will keep food from sticking.
5. Use the right oil. The traditional oil used in Chinese cooking is peanut oil, but grapeseed or canola oil work well too. The worst oil is extra virgin olive oil, which has a low smoking point and is likely to ruin the flavor. “People don’t realize how important the oil is,” says Ms. Young. “It has to be an oil with a high smoking point.”
6. Cut all the ingredients to the same size. “If you have big pieces and thin pieces, by the time the big ones have cooked, the thin ones are charred,” she says.
Ms. Young notes that while traditional Chinese stir-fries are usually eaten the moment they come out of the wok, you can make these dishes earlier in the day, before the Thanksgiving meal. See Ms. Young’s new stir-fry recipes below, and visit the interactive recipe collection to see all the dishes in Well’s Vegetarian Thanksgiving so far we will be adding new dishes daily.
Mandarin Rice Stuffing With Chestnuts and Shiitake Mushrooms
The brown rice is cooked in vegetable broth to infuse it with more flavor. It needs to be cooked in advance and chilled before stir-frying. Hot rice is too moist to stir-fry and results in gummy rice. You can buy cooked chestnuts in a jar, but I prefer the taste of fresh roasted chestnuts.
1 1/3 cups long-grain brown rice
2 2/3 cups vegetable broth
1 tablespoon soy sauce (low-sodium if desired)
1 tablespoon Asian-style sesame oil
3/4 teaspoon salt
1/4 teaspoon ground white pepper
3 tablespoons peanut or canola oil
1 tablespoon minced ginger
1 tablespoon minced garlic
4 ounces fresh shiitake mushrooms, stems removed and caps cut into scant 1/4-inch slices (about 2 1/2 cups)
1 cup red bell peppers cut into 1/4-inch dice
1 1/2 cups cooked chestnuts, quartered
1/2 cup roasted chopped pecans
1/4 cup chopped cilantro
1 bunch scallions (about 1 1/2 cups chopped)
To roast chestnuts: Use the tip of a sharp paring knife to cut an X on the flat side of each chestnut. Put the chestnuts in a plastic container and put in the freezer for 15 minutes. Meanwhile, preheat the oven to 425 degrees. Put the chestnuts on a jelly roll pan or baking dish, cut side up, and roast 20 minutes. Remove pan from the oven and allow chestnuts to cool until warm to the touch. Remove the shell and peel the chestnuts. Roasted chestnuts will keep in the refrigerator in a covered container for 2 to 3 days.
To roast pecans: Place pecans in an empty wok and stir-fry for 2 minutes over medium heat until the nuts are golden. The pecans can be roasted several days ahead.
1. In a 2-quart saucepan, bring the broth to a boil over high heat. Add the rice and return to a full boil. Cover, reduce the heat to low and simmer until the liquid is absorbed, about 40 minutes. Turn off the heat and let stand 5 minutes. Fluff the rice, cover, and allow it to completely cool before refrigerating. Makes about 4 cups.
2. Combine the soy sauce and sesame oil in a cup. Combine the salt and pepper in a small dish.
3. Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 2 tablespoons of the peanut oil by adding it to the sides of the pan and swirling the pan, then add the ginger and garlic using a metal spatula to stir-fry no more than 10 seconds, until the ginger and garlic are fragrant. Add the mushrooms and bell peppers and stir-fry for 30 seconds, until all the oil is absorbed. Swirl in the remaining 1 tablespoon peanut oil, add the rice, and stir-fry for 1 minute, breaking up the rice with the spatula. Swirl in the soy sauce mixture, sprinkle with the salt mixture, and stir-fry for 1 minute, until well combined. Add the chestnuts, pecans and cilantro, and stir-fry for 1 minute, until heated through. Stir in the scallions.
Advance preparation: The pecans and chestnuts can be made ahead, as can the brown rice, which will keep for three or four days in the refrigerator. The dish is best when made just before serving, but you could make it earlier in the day and refrigerate it. Then stir-fry in the wok with about a tablespoon of oil for just a few minutes until heated before serving.
Yield: 8 servings.
Andrew Scrivani for The New York Times Stir-Fried Brussels Sprouts with Shallots and Sherry
Stir-Fried Brussels Sprouts With Shallots and Sherry
If the brussels sprouts are wet when added to the wok, the moisture will turn the stir-fry into a braise. To prevent this, use a salad spinner to dry the vegetables. You can also pat dry the sprouts with a kitchen towel. To roast the pine nuts, put them in an empty wok and stir-fry for 2 minutes over medium heat until pine nuts are light golden.
1 pound brussels sprouts
3 tablespoons dry sherry
1 tablespoon soy sauce (low-sodium if desired)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons peanut or canola oil
1/3 cup thinly sliced shallot
1 tablespoon minced garlic
1/4 cup roasted pine nuts
1. Trim the ends off the brussels sprouts and remove and discard any discolored outer leaves. Shave a scant 1/4-inch-thick slice off one side of each sprout and put cut side down. Cut scant 1/4-inch-thick slices to make about 6 cups. Transfer the brussels sprouts to the colander of a salad spinner and rinse under cold water. Put the colander into the salad spinner and spin to remove excess water. Combine the sherry and soy sauce in a cup. Combine the salt and pepper in a small dish.
2. Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the shallots and garlic and stir-fry no more than 10 seconds, until the aromatics are fragrant. Add the brussels sprouts, sprinkle with the salt mixture and stir-fry for 1 minute, just until the brussels sprouts are bright green. Swirl the sherry mixture into the wok, cover and cook 1 minute, until almost all the liquid has evaporated. Uncover and stir-fry for 2 minutes, until the Brussels sprouts are crisp-tender and the liquid has just evaporated. Sprinkle with the pine nuts.
Advance preparation: The brussels sprouts can be sliced, washed and dried a day in advance. Store them in a plastic container in the refrigerator. The pine nuts can be roasted several days ahead. You can also make this dish earlier in the day, but do not add the pine nuts. Reheat in a medium oven and sprinkle with pine nuts before serving.
Yield: 6 servings.
Andrew Scrivani for The New York Times Stir-Fried Balsamic Ginger Carrots
Stir-Fried Balsamic Ginger Carrots
The carrots need to be cut as uniformly as possible so that all the vegetables cook in the same amount of time. If the carrots are skinny (about 1/2 to 3/4 inch in diameter), simply cut them into 2-inch pieces if they’re medium (about 1 inch in diameter), cut lengthwise in half before cutting into 2-inch pieces if they’re large (about 1 1/2 to 2 inches in diameter), quarter lengthwise before cutting into 2-inch pieces. Blanching the carrots reduces the amount of oil necessary to stir-fry. Mince the ginger by hand if you use a grater or microplane, the ginger will be too wet and will spatter in the oil.
1 1/4 teaspoon salt
1 1/2 pounds carrots, cut diagonally into 2-inch pieces (about 5 cups)
1 tablespoon plus 1 teaspoon balsamic vinegar
1 tablespoon dry sherry
2 teaspoons soy sauce (low-sodium if desired)
3/4 teaspoon sugar
1/4 teaspoon freshly ground pepper
2 tablespoons peanut or canola oil
2 tablespoons minced ginger
2 tablespoons finely chopped chives
1. In a 3-quart saucepan, bring 1 1/2 quarts water to a boil over high heat. Add 1/2 teaspoon of the salt and the carrots and return to a full boil, about 5 minutes. Boil for 2 additional minutes. Drain the carrots in a colander, shaking well to remove excess water. Combine the vinegar, sherry and soy sauce in a cup. Combine the sugar, pepper and the remaining 3/4 teaspoon salt in a small dish.
2. Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the ginger and stir-fry no more than 10 seconds, until the ginger is fragrant. Add the carrots and stir-fry for 1 minute, until the carrots are well coated in oil and ginger. Swirl the vinegar mixture into the wok, sprinkle with the sugar mixture, and stir-fry for 1 minute, until the carrots are crisp-tender. Immediately transfer to a serving bowl and sprinkle with chives.
Advance preparation: You can make this dish earlier in the day and reheat in a medium oven.
Heat the oil in a wok or a large nonstick skillet over medium-high heat.
Add the garlic, ginger, scallions, and red chili peppers, stirring constantly, about 30 seconds until fragrant.
Stir in the snow peas and carrots, and cook for about 3 minutes until the vegetables are tender and crispy.
Add the black fungus or sliced mushrooms and water chestnuts, stirring constantly, and cook for another 1 to 2 minutes.
While the vegetables are cooking, make the sauce in a small bowl until well blended.
Pour the dressing over the vegetables, and cook for about 2 minutes until the sauce gets thick and coats the vegetables.
Remove the pan from the heat, transfer the vegetables onto a serving plate.
- 2 1 ⁄4 lb. veal sweetbreads
- 6 black peppercorns
- 3 carrots, cut crosswise into 1/2″ slices
- 2 ribs celery, quartered
- 2 sprigs flat-leaf parsley
- 2 sprigs fresh thyme
- 1 large white onion, cut into eighths
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 2 medium parsnips, peeled and cut into 1/8″ coins
- 2 tbsp. extra-virgin olive oil
- 1 ⁄2 cup port or madeira
- 1 ⁄2 cup chicken or veal stock
- 6 prunes, pitted and quartered
- 6 roasted and peeled chestnuts, halved
- 8 tbsp. unsalted butter
- 1 bunch escarole, washed and chopped
- 1 ⁄2 cup heavy cream
- 1 ⁄3 cup flour, preferably Wondra
Dinner Tonight: Carrot Vichyssoise Recipe
While researching this recipe, I was pretty surprised to discover that vichyssoise, traditionally a pureed soup made with potatoes and leeks, does not actually come from France. With a name like that, it was hard to believe. In reality, it was likely an American invention by a chef working at the Ritz-Carlton in New York. Granted, he was French and Vichy, France, was not far from his hometown.
But whether vichyssoise is an American or French invention doesn't matter too much. The point is the soup's simplicity: a puree of potato, cream, stock provide the soup's body to showcase whichever vegetable is at hand.
The original recipe featured leeks, which are also found in this version from Whole Living, but the addition of carrot gives it a beautiful color and sweetness. The result is basically carrot essence in soup form. Opting for milk instead of cream, this is a little lighter than some recipes, which was welcome because the potato is plenty starchy. The soup can also be chilled and served cold, but it's equally delicious straight from the pot.
Steamed Chestnuts Recipe
How to prepare steamed chestnuts easily at home.
I am just back from Italy, where it is really easy find chestnuts in shops or at supermarket. The name “Chestnuts” also refers to the edible nuts they produce.
The fruit has a pointed end with a small tuft at its tip (called “flame” in Italian), and at the other end, a hilum – a pale brown attachment scar. In many varieties, the fruit is flattened on one or two sides. It has two skins. The first one is a hard outer shiny brown hull or husk the industry calls this the peel. Underneath the peel is another thinner skin, called the “pellicle” or “episperm”. The pellicle closely adheres to the seed itself, following the grooves usually present at the surface of the fruit. These grooves are of variable sizes and depth according to the species and variety.
From my point of view, this is an handy way to cook chestnuts if you don’t have a perforated pan that it is required for preparing the roast called ” caldarroste” in Italy. Another way to cook them is the oven, but I love more steamed chestnuts than chestnuts in the oven.
Even if, one of the best ways to enjoy them greedy, is to prepare the roast, that is cooking them slowly over a fire in a perforated pan. If you don’t have this special pan, don’t worry because here I am going to explain an alternative way of serving them at home.
Roasted carrots, apples and chestnuts (carote, mele e castagne al forno)
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat oven to 205°C (400°F).
2. Put carrots, chestnuts, pearl onions, and apples in a large bowl.
3. In a small bowl, combine olive oil, honey and thyme leaves. Pour over carrots, chestnuts, onions and apples and toss well to coat. Season with salt and pepper.
4. Remove apples and set aside. Add the carrots, chestnuts and onions to a greased baking sheet and roast in the oven for 8 minutes.
5. Remove from oven and add apples. Roast for 6 minutes more, or until apple and vegetables are cooked. Remove from oven and serve.