Chestnuts, Pearl Onions, And Celery

Chestnuts, Pearl Onions, And Celery

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Perfectly savory!

Chestnuts, Pearl Onions, And Celery

By Gloria Kobrin Published: December 17, 2013

  • Yield:

  • 12 Servings
  • Cook time:

  • 45 mins


  • 20 Ounces Pearl Onions peeled
  • 42 Ounces Roasted and Peeled Whole Chestnuts
  • 5 Large Celery Stalks
  • 4 Large Shallots
  • 3 Sprigs Fresh Thyme
  • 12 tablespoons Non-dairy Margarine
  • 1 Cup Vegetable Broth boxed/fresh
  • 1/3 Cup Dry White Wine


  • 2 Large Skillets


  1. Wash celery stalks and halve them lengthwise. Slice stalks into ¼ inch pieces. Set aside.
  2. Peel shallots and chop coarsely. Set aside.
  3. Melt 6 tablespoons margarine over medium heat in one skillet. Add chestnuts and heat through for about 5 minutes. Add vegetable broth and celery and simmer until liquid has been reduced to about ½ cup.
  4. Heat remaining margarine in other skillet over high heat. Sauté shallots and pearl onions with thyme sprigs until onions are tender and somewhat browned. Add wine and simmer for 5 minutes.
  5. Stir onions into chestnut mixture. Season with salt and pepper to taste. Serve hot or at room temperature.
  6. Note 1: I use defrosted peeled pearl onions which cuts down the preparation time enormously. DO NOT USE bottled onions. Note 2: Peeling fresh chestnuts is very labor intensive especially if you are cooking for a large crowd. I use bottled peeled chestnuts.

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