2 tbsp butter (or margarine or oil)
1 large onion, peeled and chopped
2 celery stalks finely chopped
2 lb chestnuts, peeled & cooked =or=- who
2 tbsp chopped parsley
2 tbsp lemon juice
1 garlic clove, crushed
1 fresh breadcrumbs (optional) (shoul, d be whole wheat)
1 salt
1 freshly ground black pepper
1/4 cup oil
FOR COATING
1 dried breadcrumbs
Directions
Melt the butter (or substitute) and saute the onion and celery over
moderate heat for 10 minutes until soft but not brown. Transfer to a
large bowl. Drain the chestnuts and add to the bowl. Mix these
ingredients together well.
Mash the chestnuts, onion and celery, then mix into the bowl the
chopped parsley, lemon juice and garlic.
The mixture should be soft but firm enough to form into a roll, so
add a few whole-wheat breadcrumbs, if necessary, especially if you're
using canned chestnuts. Season the mixture with salt and pepper to
taste.
Preheat the oven to 400 F. Pour a little of the oil into a roasting
pan and put into the oven to heat.
Form the chestnut mixture into a roll about 8 inches long, pressing it
together carefully, then coat it well with the dried breadcrumbs. Put
the chestnut roll into the roasting pan and carefully turn it so that
it is coated with hot oil.
Bake for 45 minutes, until it is crisp on the outside, spooning a
little more of the oil over the roll from time to time during the
cooking. Serve the Chestnut Roast cut into slices.
Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN:
0-394-57123-1 Typed for you by Karen Mintzias
Servings: 6 servings
Chestnut Roast Recipe brought to you by Recipe Ideas
Categories: Meat; Nut
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During the time of the Romans a roman called Apicius compiled a few scripts showing how to cook the recipes enjoyed by his fellow Romans. He describes how the meals of wealthy Romans were split into starters, entrees and afters, a very modern way of dining. Aspicius also informs us how the chefs of Roman times used many different aromatic flavours, including some that we all recognise for example thyme, fennel and dill. Over the next few hundred years, the rich and powerful families of Wesstern Europe strove to serve up the best banquets, and as a result chefs and their collection of recipes increased in prestige. Notwithstanding that, it was during the 1800s that cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collating, trying out, and writing down recipes of the day. The arrival of TV brings us TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to search through thousands of recipes like those on our site. |
We hope you enjoy this Chestnut Roast recipe.
