Glazed Chestnuts With Haricots Verts Recipes

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GLAZED CHESTNUTS WITH HARICOTS VERTS



Glazed Chestnuts with Haricots Verts image

Sortilège is a blend of Canadian whiskey and maple syrup. Here it infuses the chestnuts with maple flavor and picks up the sweetness of the green beans. Active time: 1 hr Start to finish: 1 hr

Yield Makes 8 servings

Number Of Ingredients 6

1/3 cup finely chopped shallot
1/2 stick (1/4 cup) unsalted butter
1 (14- to 15-oz) jar whole roasted chestnuts* (3 cups)
1/2 cup chicken broth
1/4 cup Sortilège maple liqueur**, or 1/4 cup Canadian whiskey stirred together with 1 tablespoon pure maple syrup
2 lb haricots verts or other thin green beans, trimmed

Steps:

  • Cook shallot in 2 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until lightly browned, about 5 minutes. Add chestnuts, broth, and liqueur and simmer, swirling skillet occasionally, until liquid is evaporated and chestnuts are glazed, 3 to 5 minutes. Season with salt and pepper, then remove from heat and keep warm.
  • Cook beans in a 6- to 8-quart pot of boiling salted water , uncovered, until crisp-tender, 4 to 5 minutes. Drain in a colander, then transfer beans with tongs to a large bowl of ice and cold water to stop cooking. Drain well.
  • Heat remaining 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until lightly browned. Add beans and toss until heated through, about 2 minutes. Season with salt and pepper.
  • Serve beans topped with chestnuts.
  • *Available at some supermarkets and specialty foods shops.
  • **Available at Laird & Co. (877-438-5247).

GLAZED CHESTNUTS



Glazed Chestnuts image

Boiling is the easiest way to shell chestnuts, though it's still a pain. Frozen, pre-peeled chestnuts are a good alternative. Other vegetables you can prepare this way: see Glazed Turnips (page 496).

Yield makes 4 servings

Number Of Ingredients 3

1 pound chestnuts
Salt and black pepper to taste
4 tablespoons (1/2 stick) butter or extra virgin olive oil

Steps:

  • Cut a ring around each chestnut, then place them in boiling salted water to cover and cook for 3 minutes. Remove them from the water, a few at a time, and peel (both outer shell and inner skin) while still hot.
  • Put the butter in a saucepan and turn the heat to medium. A minute later, add the chestnuts, a sprinkling of salt and pepper, and 1/4 cup water. Cover and cook, stirring occasionally, until the chestnuts are quite tender, about 30 minutes, adding a little more water if necessary. When the chestnuts are ready, uncover and boil away any excess water, leaving the chestnuts glazed with the butter. Serve hot.

GLAZED CHESTNUTS



Glazed Chestnuts image

Make and share this Glazed Chestnuts recipe from Food.com.

Provided by drhousespcatcher

Categories     Fruit

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

1 1/4 lbs chestnuts, peeled or 1 lb chestnuts
1/4 cup tawny port or 2 teaspoons sugar
1/4 cup heavy cream (optional)
salt
fresh ground pepper
3 quarts turkey broth or 3 quarts beef broth

Steps:

  • Broth:.
  • Bring to simmer in 4 quart pot. CAREFULLY slide pot to one side of burner so it simmers on one side only. This makes it easier to skim.
  • Every hour use a ladle and skim the pot. Rinse ladle between uses and put in bowl of water to hold. When reduction reaches 1/4th original amount ladle into saucepan and reduce to 1 1/2 cups. Strain with fine meshed sieve. Cool and refrigerate.
  • Chestnuts:.
  • Fresh: arrange in single layer in a wide skillet. Pour over broth and port. Liquid should be half way up pan. Cover and bring to simmer over med heat then reduce heat to med low and simmer gently for 30 minutes. Remove lid and simmer until liquid becomes a thick glaze about 10 to 15 mins more. Move pan quickly back and forth to coat chestnuts. Add cream at this point. Simmer two minutes more. Again move pan to coat. Season. Keep warm in oven for up to 30 minutes.
  • For bottled:
  • Cook same way but skip 30 minute cooking while covered.

Nutrition Facts : Calories 277.8, Fat 3.9, SaturatedFat 1, Sodium 1529.2, Carbohydrate 44.9, Sugar 2.2, Protein 11.3

CRISP HARICOTS VERTS WITH PINE NUTS



Crisp Haricots Verts with Pine Nuts image

Provided by Melissa Clark

Categories     Nut     Side     Thanksgiving     Vegetarian     Dinner     Pine Nut     Green Bean     Fall     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 6

2 pounds haricots verts, trimmed
5 tablespoons unsalted butter
3/4 cup pine nuts
1 1/2 tablespoons fresh oregano, chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Have ready large bowl ice water. In large pot boiling salted water , blanch haricots verts until crisp-tender, 2 to 3 minutes. Drain, then plunge into ice water to stop cooking. Drain again and pat dry. (Haricots verts can be blanched 1 day ahead, drained and patted dry, and refrigerated until ready to use.)
  • In large skillet over moderately high heat, melt butter. Cook, uncovered, until dark golden and fragrant, 2 to 3 minutes. Stir in pine nuts and toast, stirring, until golden, about 30 seconds. Add haricots verts, oregano, salt, and pepper; toss until heated through. Serve warm or at room temperature.

HARICOTS VERTS WITH BACON AND CHESTNUTS



Haricots Verts with Bacon and Chestnuts image

Provided by Ruth Cousineau

Categories     Side     Christmas     Thanksgiving     Quick & Easy     Dinner     Bacon     Green Bean     Fall     Family Reunion     Chestnut     Potluck     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 4

1 1/2 pounds haricots verts or other thin green beans, trimmed
4 bacon slices
1 tablespoon unsalted butter
1 cup bottled peeled roasted whole chestnuts, coarsely crumbled

Steps:

  • Cook beans in a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water), uncovered, until crisp-tender, 4 to 6 minutes. Drain and plunge into an ice bath to stop cooking. Drain well and pat dry.
  • Cook bacon in a large heavy skillet over medium heat until crisp. Drain on paper towels, reserving fat in skillet, then crumble. Add butter to fat in skillet along with beans, chestnuts, bacon, and 1/4 teaspoon each of salt and pepper. Cook, stirring frequently, until heated through, 2 to 3 minutes.

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