Main Dishes

Nutritional Information

Nutritional information for fresh chestnuts
Nutritional information for dried chestnuts
Nutritional information for chestnut flour

Brioza's Glazed Chestnuts, Smoked Bacon, Pearl Onions, and Turnips

Serve with roasted or braised meats.

  • 20 chestnuts, peeled and left whole
  • 1 cup smoked bacon, lardon (1"x1/4"x1/4")
  • 20 pearl onions, peeled
  • 20 turnips, tourneed (seven sided football shape, the size of a large olive)
  • 1 tablespoon sugar
  • 1/2 cup chicken stock
  • 2 tablespoons parsley, minced
  • 1 tablespoon whole butter
  • salt and pepper as needed

Simmer 2 quarts of water with 1 tablespoon of salt in a pot. Add the peeled chestnuts to the water and simmer for 10 minutes. Remove from the water and shock in ice water until cold. Dry on paper towels. In a sauté pan, over medium low heat add the bacon lardon. Lightly brown the bacon. Pour off the fat reserving approximately 1 tablespoon. Add the pearl onion, turnip and chestnuts, sweat lightly for 2–3 minutes and season to taste. Add the sugar and lightly caramelize, de-glaze with 2 tablespoons of the chicken stock. Continue to cook, de-glazing, as needed, 2 tablespoons at a time with the stock until the vegetables are tender. Add the minced parsley and approximately 1 tablespoon of butter. Season to taste and serve. Serves 4–6.

Chef Stuart Brioza
PO Box 8
Ellsworth, MI 49729

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