Chestnut Roast Recipe
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Chestnut Roast Recipe
Chestnut Roast Ingredients:
2 tbsp Butter (or margarine or oil)
1 large Onion, peeled and chopped
2 Celery stalks
- finely chopped
2 lb Chestnuts, peeled & cooked
-=OR=-
3 can -Whole chestnuts (15 oz ea.)
-soaked and cooked
2 tbsp Chopped parsley
2 tbsp Lemon juice
1 Garlic clove, crushed
Fresh breadcrumbs (Optional)
-(should be whole wheat)
Salt
Freshly ground black pepper
1/4 cup Oil
FOR COATING
Dried breadcrumbs
Chestnut Roast Preparation:
Melt the butter (or substitute) 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. Put
the chestnut roll into the roasting pan and carefully turn it so that
it is coated with hot oil.
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.
Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN:
0-394-57123-1 Typed for you by Karen Mintzias
| “Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” | | Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
| "Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." | | John Thorne, American food writer |
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