This is a side-dish that you can make entirely in the microwave, making it ideal for times when your stove is already full-out committed — or just for times when you don’t want any pots or pans wash-up.
This recipe has a high futz factor. But it is such a good vegetarian dish, the meat-eaters at the table will ignore the roast and dig into the vegetarians’ dinner!
Chestnut flour is a tan-coloured, sweet tasting flour ground from chestnuts. The brown skin has to be completely removed, as it is very bitter and its presence degrades the value of the flour.
You can make these patties a day ahead and refrigerate, or even make ahead and freeze. Nice served with a salad made with watercress or rocket / arugula.
Chestnut purée is a purée of chestnuts. It can be savoury or sweet. The sweet chestnut purée can be bought cheaply in jars or cans, or you can make it yourself. The cans and jars will come in varying sizes.
A very rich, delicious cake.
You can use any kind of greens you like: mustard, beet, chard, etc. Good as a side to meat or pork.
Marrons glacés are candied chestnuts. Making them is very labour intensive; consequently they are considered a delicacy in France and usually purchased.
This is a bit of futzing, but if you need a fancy meatless dish, this is a great one. You can make the filling a day or two before.
A classic way to serve sprouts.