Recipe: Braised Chestnuts with Pearl Onions and Prunes
Misc. Braised Chestnuts with Pearl Onions and Prunes
Serving Size : 8
4 ounces bacon fat
1 pound chestnuts -- shelled and peeled
1 pound pearl onions
1 pint beef stock
1 cup port wine
1/4 cup brown sugar -- firmly packed
1 each bay leaf
1/2 pound pitted prunes
salt and pepper -- to taste
In a large skillet, heat 1/2 the bacon fat over medium heat and saute the chestnuts until lightly browned, about 7 minutes. Remove with a slotted spoon and reserve.
Add another tablespoon of the fat and saute the onions until lightly browned, about 5-7 minutes. Return the chestnuts to the pan and add the stock, port, brown sugar and bay leaves. Bring to a boil, then lower the heat and simmer for 30 minutes, stirring gently several times. Add the prunes and return to a simmer. Continue to simmer, stirring gently several times for 30-35 minutes more until the liquid has formed a syrupy glaze.
Remove the bay leaves, season to taste with salt and pepper, and serve hot.
NOTES : This recipe may be made a day in advacne and reheated by adding more stock and cookin on low heat until the syrupy glaze has re-formed.
Serving Size : 8
4 ounces bacon fat
1 pound chestnuts -- shelled and peeled
1 pound pearl onions
1 pint beef stock
1 cup port wine
1/4 cup brown sugar -- firmly packed
1 each bay leaf
1/2 pound pitted prunes
salt and pepper -- to taste
In a large skillet, heat 1/2 the bacon fat over medium heat and saute the chestnuts until lightly browned, about 7 minutes. Remove with a slotted spoon and reserve.
Add another tablespoon of the fat and saute the onions until lightly browned, about 5-7 minutes. Return the chestnuts to the pan and add the stock, port, brown sugar and bay leaves. Bring to a boil, then lower the heat and simmer for 30 minutes, stirring gently several times. Add the prunes and return to a simmer. Continue to simmer, stirring gently several times for 30-35 minutes more until the liquid has formed a syrupy glaze.
Remove the bay leaves, season to taste with salt and pepper, and serve hot.
NOTES : This recipe may be made a day in advacne and reheated by adding more stock and cookin on low heat until the syrupy glaze has re-formed.
MsgID: 21239
Shared by: Bill,DC
In reply to: Thank You: Thanksgiving side dishes
Board: Holiday Cooking and Baking at Recipelink.com
Shared by: Bill,DC
In reply to: Thank You: Thanksgiving side dishes
Board: Holiday Cooking and Baking at Recipelink.com
- Read Replies (9)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | Thank You: Thanksgiving side dishes |
Becca | |
2 | Recipe(tried): Pumpkin Bread |
Jack Dickson | |
3 | Recipe(tried): Sweet Potato Casserole (Junior League of South Bend, Indiana) |
Sandy in Texas | |
4 | Recipe(tried): Yam Pie |
Dee | |
5 | Recipe(tried): Roasted Autumn Vegetables |
Wen | |
6 | Recipe: Grand Marnier Glazed Baby Carrots (using orange marmalade) |
Bill,DC | |
7 | Recipe: Butternut Squash with Apples and Maple Syrup |
Bill,DC | |
8 | Recipe: Braised Chestnuts with Pearl Onions and Prunes |
Bill,DC | |
9 | Recipe: Bacon-Buttermilk Mashed Potatoes |
Bill,DC | |
10 | Recipe(tried): Sweet Potatoes and Apples |
Beth in LA |
ADVERTISEMENT
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute