Serve with roasted or braised meats.
- 20 chestnuts, peeled and left whole
- 1 cup smoked bacon, lardon (1″x1/4″x1/4″)
- 20 pearl onions, peeled
- 20 turnips, tourneed (seven sided football shape, the size of a large olive)
- 1 tablespoon sugar
- 1/2 cup chicken stock
- 2 tablespoons parsley, minced
- 1 tablespoon whole butter
- salt and pepper as needed
Simmer 2 quarts of water with 1 tablespoon of salt in a pot. Add the peeled chestnuts to the water and simmer for 10 minutes. Remove from the water and shock in ice water until cold. Dry on paper towels. In a sauté pan, over medium low heat add the bacon lardon. Lightly brown the bacon. Pour off the fat reserving approximately 1 tablespoon. Add the pearl onion, turnip and chestnuts, sweat lightly for 2–3 minutes and season to taste. Add the sugar and lightly caramelize, de-glaze with 2 tablespoons of the chicken stock. Continue to cook, de-glazing, as needed, 2 tablespoons at a time with the stock until the vegetables are tender. Add the minced parsley and approximately 1 tablespoon of butter. Season to taste and serve. Serves 4–6.
Chef Stuart Brioza
PO Box 8
Ellsworth, MI 49729