The Chestnut Enigma
Once a staple in America, this underappreciated delicacy is just now beginning to come out of its shell again.
Had Henry Wadsworth Longfellow been under that fabled spreading chestnut tree at night...
With its tart and sweet accents, this dish is an excellent foil to the richness of roasted turkey, game meats or duck. The recipe is adapted from EatingWell.com.
Ingredients
SERVINGS: 8 Serving(s)
- 2 tablespoons canola oil
- 2 onions, halved lengthwise and thinly sliced
- 1 head red cabbage (about 3 pounds), halved, cored and thinly sliced
- ⅔ cup reduced-sodium chicken broth or vegetable broth
- 2 teaspoons brown sugar
- 1 teaspoon caraway seeds
- 1 cup roasted chestnuts, halved
- ⅓ cup apple cider vinegar
- salt and pepper to taste
Preparation
Heat oil in a large pot over medium heat. Add onions and cook, stirring often, until light golden, 6 to 8 minutes.
Add cabbage and cook, stirring occasionally, until wilted, about 5 minutes. Stir in broth, brown sugar and caraway seeds; bring to a simmer. Reduce heat to low, cover and cook until cabbage is very tender, about 20 minutes.
Stir in chestnuts, vinegar, salt and pepper. Increase heat to medium and cook, uncovered, until most of the liquid has evaporated and the chestnuts are hot, 5 to 8 minutes. Serve hot.
Note: Cabbage may be made ahead and refrigerated for up to 2 days. Add ½ cup of water and reheat in a covered casserole at 350° for about 45 minutes.
Related Stories & Recipes
Kale Salad with Apples, Beets and Chestnuts
Your holiday table will sparkle with this colorful jewel of a salad, which celebrates the bounty of the season with healthy, delicious ingredients.
Bucatini with Chestnuts, Radicchio, Savoy Cabbage and Bacon
A hearty seasonal recipe adapted from the Croft Chestnuts website.
Lemon Creme Fraiche Chestnut Cake
This cake, from the Croft Chestnuts website recipe section, is not only delicious—it’s gluten-free! Topping each slice with a dollop of tart cherry compote would make a festive presentation.
Roasted Carrot and Chestnut Soup with Ginger and Cilantro Cream
Like almost every soup, it tastes even better if made the day before and reheated.
