To cook the chestnuts you have just picked up, here are recipes that are not content to grill them
Cuisine - If we had to choose an odor to characterize autumn, it might be that of grilled chestnuts straight out of the oven or fireplace.After having picked them up, it's another little pleasure: no need to find an elaborate recipe to taste them.
But if this year we were trying something else?They are so good, these chestnuts, that after all they deserve to be highlighted from time to time.
Before all things, disorganize the conflict that rages between chestnuts and chestnuts.Chestnuts as chestnuts are chestnut fruits.But the chest, larger chestnuts are an improved variety of chestnut, they come from chestnut trees grafted for culture.Not to be confused with the India chestnuts who are not edible.To differentiate from each other, nothing could be simpler: if the bug contains only one fruit, it is a brown, if it contains several (in general three or four)))), they are chestnuts.When in doubt, collect only chestnuts.But do not be surprised if many recipes are designed for chestnuts: often, this word is used to evoke one or the other.
The base: how to cook them
Then, since it will be necessary to do it for each of the following recipes, how to cook its freshly collected chestnuts?Nothing could be simpler, immerse them as in a large saucepan of salted water and let them cook for thirty minutes.To verify that they are cooked, they must flush easily.
Now, let's start with a comforting dish, perfect for stopping the blues that is born in the evening at the same time as night falls too early in our eyes: a delicious velvety chestnuts with pear and blue.
PublicitéVelvety and puree for lovers of sweetness
To cook this sweet velouté, you will also need chestnuts, if we follow this recipe proposed by it, from Williams pears to syrup, a clove of garlic, milk, soft butter (or half salt, personwill not be angry with what is better)))), and of course Auvergne blue.As for the preparation, we let you read in detail but overall it's quite simple, you have to bring the chestnuts back with the pears, add the liquid elements, then mix everything.
Small variant, tested and approved by the author of this article, this joyful soup with chestnuts, white beans, leek, pear, coriander.
(What are these magnificent pink points, you may be wondering? These are delicious pink berries.))))
PublicitéYou don't like soups because you are convinced that it is not nourishing enough?You are wrong but it does not matter!You can always orient yourself towards a consistent puree.Provided you love celery, here is a 750g recipe described as "very simple and delicious" and which seems perfect "to accompany red meats, game and poultry".
(If celery gives you chills, what we totally understand, you will find on Marmiton your happiness to concoct a mash based on chestnuts and almost nothing else.))))
Cream and soft for those who do not consider a salty meal
Now go to sweet, after all the chestnut is a fruit, it would be wrong to deprive ourselves of desserts.Here is first of all a recipe for chestnut cream, which you can keep for a year.Practical if you have picked up enough chestnuts to feed an army.You will need, in addition to a few kilos of chestnuts, sugar and a vanilla pod.
Once the chestnuts have been cooked, you have to manage to make a syrup with water and sugar and add the vanilla, heat and mix with the previously reduced chestnuts powder powder.
But we have kept the best for the end and especially for those who do not envisage a dessert without chocolate, with this recipe for softness with chocolates and chestnuts:
And for those who swear by a pretty decor, we can only recommend this brown choco flow of chief club directly served in his little pot.
To see also on the HuffPost:
Envoyer une correction Plus:Alimentationautomnecest-la-viechâtaignecuisineMarine Le Breton
Journalist head of the Life section at HuffPost
