There is a real umami to this dish! You can’t quite put your finger on the flavor; but it is delicious and hits all the right notes. The chestnuts are rich and creamy. The onions are slightly caramalized; and the celery adds crunch. Add in the flavors of wine and thyme and you’re in heaven!
For those who can’t eat chestnuts: Save some of the chopped celery and add it to the shallot and pearl onion mix. It is still delicious!
Chestnuts, Pearl Onions, And Celery
By December 17, 2013Published:
- 12 Servings
- 45 mins
- 42 Ounces Roasted and Peeled Whole Chestnuts
- 5 Large Celery Stalks
- 7 ounces Vegetable Oil
- 20 Ounces Pearl Onions peeled
- 4 Large Shallots
- black pepper to taste
- 3 Sprigs Fresh Thyme
- 1 teaspoon salt
- 1 Cup Vegetable Broth boxed/fresh
- 1/3 Cup Dry White Wine
- 2 Large Skillets
- Wash celery stalks and halve them lengthwise. Slice stalks into ¼ inch pieces. Set aside.
- Peel shallots and chop coarsely. Set aside.
- Pour five ounces of oil in one skillet. Heat over medium flame. 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.
- Heat remaining oil in the other skillet over high heat. Add shallots and pearl onions with salt and thyme sprigs. Sauté until onions are tender and somewhat browned. Add wine and simmer for 5 minutes. The wine not only flavors the onions; but also deglazes the pan.
- Stir onions into chestnut mixture. Season with more salt and pepper to taste. Serve hot or at room temperature.
- Note 1: I use defrosted peeled pearl onions which cuts down the preparation time enormously. DO NOT USE bottled onions. Make sure to pat onions dry before adding them to the pan so that they can brown properly.
Note 2: Peeling fresh chestnuts is very labor intensive especially if you are cooking for a large crowd. I use bottled peeled chestnuts.