Ingredients
- 2 Tbsp butter
- 1 Each onion Large, peeled and chopped
- 2 Stalk celery finely chopped
- 2 Lbs Chestnuts peeled & cooked
- -=Or=-
- 1 Can Whole chestnuts 3 oz can soaked and cooked, 15ea.
- 2 Tbsp Parsely Fresh, Chopped
- 2 Tbsp lemon juice
- 1 Clove garlic crushed
- Fresh breadcrumbs Optional, should be whole wheat
- salt
- freshly ground black pepper
- 1/4 Cup oil
For Coating
Servings: People
Instructions
- Melt the butter 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.
- 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 with your favorite brown gravy.
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