Marrons Cuits

Thanks to a recipe by Christophe Champagnac of the Restaurant Les Arums I realized how beautifully anise goes with chestnuts. The original recipe was ' cappucino of chestnuts with star aniseed, pan fired foie gras, balsamic caramel ' (...). Now I don't eat meat and I had no star aniseed in the house, so I went about the recipe as follows:

  • Sweat finely chopped onions in butter, quench with Pernod/Pastis
  • Throw in 300g cooked chestnuts
  • Add 2dl of vegetable stock, - preferably yesterdays home made vegetable soup, simmer for 25 minutes
  • Add 100ml fresh cream, salt (if needed) and freshly ground black pepper

Heat 50g sugar in a pan until it turns brown, add 100ml balsamico vinegar, add this to your ready dish (drizzle on top or stir in lightly).

Serve with potato mash, some bitter veg like warm treviso (with pernot, garlic, lemon juice) or whatever suits you.

Marrons Cuits

Comments (0)  Permalink