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Stir-fried fall vegetables and chestnuts Recipe
Flavors of Aquitaine
Total time: 30 to 60 minutes
Preparation time: 30 minutes
Cooking time: 15 minutes
Difficulty: Easy
Chef's Note
from Vincent Poussard for the AAPRA
Ingredients
For 4 servings
- 500 g (18 oz.) chestnuts
- 1 bunch of chives
- 40 ml (8 tsp.) sesame oil
- 20 ml (4 tsp.) olive oil
- 50 g (3 tbsp.) butter
- 2 carrots
- 1 celeriac
- 1 beet
- 50 g (2 oz.) chanterelles
- 1 onion
- 5 g Szechuan pepper
- Guérande fleur de sel
- freshly ground black pepper
Method
- Grill the chestnuts on a plancha or wood fire.
- Wash and chop the chives; combine them with the oils.
- Peel, wash and julienne the vegetables.
- Melt the butter; once it becomes foamy, add the vegetables and sauté for 3 minutes.
- At the last minute, add the grilled chestnuts - mound them in the center of the plate, reserving a few to garnish the circumference.
- Season..
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Collaboration: Association Aquitaine de Promotion Agroalimentaire (AAPRA) and the Union Interprofessionnelle Châtaigne Périgord Limousin, Midi-Pyrénées
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
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