Chestnuts, Pearl Onions, And Celery
By December 17, 2013Published:
- 12 Servings
- 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
- Wash celery stalks and halve them lengthwise. Slice stalks into ¼ inch pieces. Set aside.
- Peel shallots and chop coarsely. Set aside.
- 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.
- 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.
- Stir onions into chestnut mixture. Season with 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.
Note 2: Peeling fresh chestnuts is very labor intensive especially if you are cooking for a large crowd. I use bottled peeled chestnuts.