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Roasted Chestnuts, Butternuts, Fennel and Onions

A home-style Roasted Chestnuts, Butternuts, Fennel and Onions made with Fresh Chestnuts, Unsalted Butter, Chicken Stock, Carrots Sliced, and Celery Root Peeled Sliced Into. Serves 8. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/2 lb
• 1/3 cup
• 1/2 cup
• 1 cup
• 1/2
• Salt
• Fresh Ground Black Pepper
• 3 sprig
• 16
• 1 tsp
• 1/2
• 1/4 cup

Method (preview)

1. 1

   Cook in boiling water for 3-4 min. Drain and peel.

2. 2

   Over med. heat, melt 2 tb butter in large saute pan.

3. 3

   Add chestnuts, shaking pan to coat with butter.

4. 4

   Add chicken stock; bring to a boil.

5. 5

   Transfer pan to a pre-heated 400 deg oven and bake uncovered, basting frequently, until almost all the liquid is absorbed and the chestnuts tender, about 20-25 min.

6. 6

   Set aside.

7. 7

   Cut 2 large squares of aluminum foil.

8. 8

   Place carrots in the centre of one and the celery root in the other.

9. 9

   Add thyme and 1 tb butter to each; seal tightly, place on a baking sheet and bake 40 min until tender and slightly caramelized.

10. 10

    Remove veggies from foil, discard the thyme and set aside to cool.

11. 11

    Make an X incision in the base of each onion.

12. 12

    Bring a small saucepan of water to a boil and add onions.

13. 13

    Cook 1 min; drain and rinse in cold water.

14. 14

    Peel onions, trimming any roots.

15. 15

    Transfer to a large saucepan; sprinkle with sugar, salt and pepper.

16. 16

    Cover and cook over low heat for 20 min shaking the pan occasionally.

17. 17

    When tender add fennel; continue to cook until fennel tender.

18. 18

    Add butternuts, chestnuts, carrots and celery root.

19. 19

    Gently re-heat, stirring carefully.

20. 20

    Correct the seasonings.