At the French dining spot Geraldine, part of the Alexander Rappoport group, chef Roman Palkin shared a straightforward method for frying chestnuts that preserves their juiciness and gives them a subtle bite. The technique centers on simmering the chestnuts in a flavorful broth enriched with onions and spices.
The first step is to cut the chestnuts into two or four pieces depending on their size. Then the onion is finely chopped and sautéed in butter or sunflower oil until it turns translucent. The chestnuts are added next and cooked until they acquire a walnut-like texture. After that, chicken or mushroom broth is poured in to completely cover the chestnuts, and the mixture is simmered until the chestnuts are fully cooked. The goal is to achieve chestnuts that are juicy yet still retain a bit of crunch.
For seasoning, Palkin recommends a warm, aromatic touch using nutmeg, black pepper, and Kampot pepper. These spices bring depth without overpowering the natural sweetness of the chestnuts.
These chestnuts work beautifully as a side dish alongside meat or poultry, such as chicken, and they also pair well with vegetables. They complement greens like spinach and kale, as well as Brassica favorites like Brussels sprouts, adding texture and a savory contrast to the plate.
This method offers a versatile approach to chestnuts that can fit into a range of menus and home meals, whether served with roasted poultry, a hearty meat dish, or simply as a robust vegetable accompaniment. It emphasizes careful timing, gentle heat, and the balance of aromatics to highlight the chestnuts’ natural character.
Source: Socialbites.ca