Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Fresh chestnuts Fresh ground black pepper
1/3 c Unsalted butter 3 Sprigs fresh thyme
1/2 c Chicken stock 16 Pearl onions
1 c Carrots; sliced 1 ts Sugar
1/2 Celery root; peeled, sliced 1/2 Fennel bulb; thinly sliced
-into 1/2" pieces 1/4 c Butternut halves
Salt to taste

With a sharp knife, make a small X-shaped incision through the shell
on the bottom of each chestnut. Cook in boiling water for 3-4 min.
Drain and peel. Over med. heat, melt 2 tb butter in large saute pan.
Add chestnuts, shaking pan to coat with butter. Add chicken stock;
bring to a boil. Transfer pan to a pre-heated 400 deg oven and bake
uncovered, basting frequently, until almost all the liquid is
absorbed and the chestnuts tender, about 20-25 min. Set aside.

Cut 2 large squares of aluminum foil. Place carrots in the centre of
one and the celery root in the other. Salt and pepper. Add thyme and
1 tb butter to each; seal tightly, place on a baking sheet and bake
40 min until tender and slightly caramelized. Remove veg from foil,
discard the thyme and set aside to cool.

Make an X incision in the base of each onion. Bring a small saucepan
of water to a boil and add onions. Cook 1 min; drain and rinse in
cold water. Peel onions, trimming any roots. Transfer to a large
saucepan; sprinkle with sugar, salt and pepper. Cover and cook over
low heat for 20 min shaking the pan occasionally. When tender add
fennel; continue to cook until fennel tender. Add butternuts,
chestnuts, carrots and celery root. Gently re-heat, stirring
carefully. Correct the seasonings.

From the L'Ordre de Bon Temps menu in Northern Bounty, A Celebration
of Canadian Cuisine. Posted by Jim Weller.
Submitted By JIM WELLER On 08-30-95

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