John Myers
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Roast Chestnuts
The perfect roast chestnuts recipe with a picture and simple step-by-step instructions.
- 2 tbsp Nut oil
- 1 Onion
- 2 handful Raisins
- 2 Eggs
- 200 g Cream
- 200 g Crème fraîche with herbs
- 100 g Breadcrumbs
- 300 g Mushrooms
- 250 g Chestnuts
- 200 g According to nuts
- Sal de Ibiza
- Pepper
- Nutmeg
- .
- Nut oil for brushing
- Brush the mushrooms and cut into small cubes. Peel the onion and also finely dice it. Puree the chestnuts to a dry pulp / puree.
- Heat the oil in a pan and sweat the mushroom cubes in it, add the onions and sweat both until the mushrooms have completely lost the water.
- Add the chestnut butter and heat everything together, stirring constantly. Let the mixture cool down.
- Mix the crème fraîche, cream and eggs together to form a smooth cream. Stir in nuts and breadcrumbs and mix well with the chestnut mixture. Season to taste with Sal de Ibiza, pepper and nutmeg.
- Fill the chestnut mixture into a greased loaf pan (sprinkled with breadcrumbs if necessary), smooth it out and brush with nut oil.
- Bake in a preheated oven at 200 ° C for about 40 minutes. To prevent the chestnut roast from drying out, coat it with nut oil several times during baking.
- Before cutting, let the roast chestnuts rest for about 5 minutes in the switched-off oven.
Tip:
- Cut the chestnut roast into slices and then fry briefly in the pan …
Note 1:
- Roast chestnuts go well with everything chestnuts go with …
Note 2:
- The chestnut roast can also be served as a vegetarian main course …
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