Roasted Chestnuts Braised in Red Wine
November 26, 2014
During the holidays, when chestnuts are in season, I buy them once a week. I most often cut a slit in each and roast them in a dry skillet on the stove and eat them as is.
My French grandmother used to braised them in red wine with herbs to serve as a side dish during Christmas, when we traditionally had our turkey dinner. She often would add turkey stock, but you can most certainly use vegetable or mushroom stock instead for vegetarian versions of this delicious creamy yet chunky gravy.
This is perfect as a filler for vegetarian meals. It’s also a delicious complement to all sorts of meat or poultry dishes, if that is what you love. Serve it during your Thanksgiving dinner, or any holiday. I have no doubt you will enjoy it.
ROASTED CHESTNUTS BRAISED IN RED WINE
You’ll notice that as the chestnuts cook down in the liquid, they will break down to create a thick sauce. A perfect gravy consistency, though deliciously chunky.
(serves 8 to 12)
2 cups red wine
3 cups water, vegetable, mushroom, chicken or turkey stock
1 pound chestnuts, roasted and peeled
3 sprigs thyme
1 bay leaf
salt and pepper to taste
In a medium pot over medium heat, add the wine and water or stock, chestnuts, thyme, bay leaf, and salt and pepper to taste. Braised until the chestnuts break down and the sauce thickens, about 45 minutes or longer depending on the desired consistency. (Do not process in a food processor.)