Braised Chestnut and Pearl Onion Confit

Name: Braised Chestnut and Pearl Onion Confit
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 larges celery ribs, sliced 1/2 inch thick; 118 milliliters chicken broth; 3 Tbsps dry white wine; 1 sprig fresh thyme; 283 grams pearl onions (preferably red); 473 milliliters roasted, shelled, and skinned chestnuts; see how to roast fresh chestnuts ; (1 pound in shell or 14 ounces bottled whole); 118 milliliters large shallots, coarsely chopped; 6 Tbsps 3/4 stick unsalted butter

You can never have too many side dish recipes, so give Braised Chestnut and Pearl Onion Confit a try. This recipe serves 4. Watching your figure? This gluten free, primal, and vegetarian recipe has 295 calories, 6g of protein, and 18g of fat per serving. If you have butter, shallots, roasted, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Blanch onions in a large saucepan of boiling water 3 minutes, then drain and transfer to a bowl of ice and cold water.

Ingredients you will need

Onion

Water

Ice

Equipment you will use

Sauce Pan

Bowl

Drain onions and peel.

Ingredients you will need

Onion

Cook chestnuts in 3 tablespoons butter in a large saucepan over moderately low heat, stirring occasionally, 2 minutes.

Ingredients you will need

Chestnuts

Butter

Equipment you will use

Sauce Pan

Add broth and celery and cook at a bare simmer, stirring occasionally, until liquid is reduced to about 1/4 cup, about 10 minutes.

Ingredients you will need

Celery

Broth

While chestnuts are cooking, heat remaining 3 tablespoons butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté shallots and peeled onions with thyme and salt and pepper to taste, stirring, until onions are tender and golden brown in patches.

Ingredients you will need

Salt And Pepper