Chestnut Roast

1 hours Prep: 25 minutes Cook: 1 hours

204 calories per serving view nutrition facts

6 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

2	tablespoons	butter
1	large	onion	peeled and chopped
2	each	celery stalks	finely chopped
2	pounds	chestnuts	peeled and cooked, =or= 3 cn whole chestnuts, soaked and cooked
2	tablespoons	parsley leaves	chopped
2	tablespoons	lemon juice
1	each	garlic clove	crushed
1	x	bread crumbs	fresh, optional
1	x	salt
1	x	black pepper	freshly ground
1/4	cup	vegetable oil

Directions

Melt the butter (or substitute) and sauté the onion and celery over moderate heat for 10 minutes until soft but not brown. Transfer to a large bowl.

Drain the chestnuts and add to the bowl. Mix these ingredients together well.

Mash the chestnuts, onion and celery, then mix into the bowl the chopped parsley, lemon juice and garlic.

The mixture should be soft but firm enough to form into a roll, so add a few whole-wheat breadcrumbs, if necessary, especially if you're using canned chestnuts.

Season the mixture with salt and pepper to taste. Preheat the oven to 400 F. Pour a little of the oil into a roasting pan and put into the oven to heat.

Form the chestnut mixture into a roll about 8 inches long, pressing it together carefully, then coat it well with the dried breadcrumbs.

Put the chestnut roll into the roasting pan and carefully turn it so that it is coated with hot oil.

Bake for 45 minutes, until it is crisp on the outside, spooning a little more of the oil over the roll from time to time during the cooking. Serve the Chestnut Roast cut into slices.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 211g

Amount per Serving

Calories 204 57% of calories from fat

	% Daily Value*
Total Fat 13.0g	20%
Saturated Fat 4.0g	18%
Trans Fat 0.0g
Cholesterol 10mg	3%
Sodium 52mg	2%
Total Carbohydrate 22.0g	7%
Dietary Fiber 5.0g	18%
Sugars 5.0g
Protein 2.0g	4%

Vitamin A	5%		Vitamin C	14%
Calcium	2%		Iron	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Lamb: Page 2

Last Recipes Viewed

Recipe Bite

Christmas - One of the Most Important Parts of Holidays: The Christmas Dinner

by Josh Khan

When you think of Christmas, you think of a lot of different special moments. Moments like decorating the Christmas tree, singing carols, putting up Christmas lights and even baking cookies. ...

Member Review

Bacalao a la Viscaina

I have had Bacalo a la Vizcaina many times. It was served in Cuba, my birthplace, usually at lunch time. I have had it in Spain, also, and prefered the Cuban version (familiarity?) This recipe reads very well and I am excited to have found it. Can hardly wait to try it.