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Categories: Healthy eating, Vegetables

Legumes cuisines en cocotte

Legumes cuisines en cocotte
Bryan Chan / Los Angeles Times

The chestnut. It's about as avoidable this time of year as the endless loop of Christmas carols playing everywhere. There it is, in the stuffing. In the buche de Noel. It's being candied in marrons glaces, and of course, roasting ... Read more

Total time: 1 hour, 10 minutes | Serves 4 to 6
Note: From Gary Menes at Firefly.
  • 10 fresh chestnuts
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons plus 1 teaspoon unsalted butter, divided
  • 1 clove garlic, smashed
  • 10 baby carrots, peeled and trimmed
  • 10 baby turnips, peeled and trimmed
  • 10 red pearl onions, peeled
  • 3 stalks celery hearts, peeled and cut on a diagonal
  • 1 bunch golden Swiss chard, ribs peeled, cut diagonally, leaves torn
  • Salt, pepper
  • 3 cups best-quality low-sodium chicken stock, divided
  • 20 snow peas
  • Juice of 1/2 lemon

Step 1Make a cut in the outer hull of each chestnut, then roast the nuts in a shallow baking pan in a 400-degree oven for 20 minutes. Remove the nuts from the oven and wrap them immediately in a damp kitchen towel. Steam for 15 minutes, then peel.

Step 2Heat a 12-inch skillet or cast-iron casserole over medium heat and add 2 tablespoons olive oil and 1 teaspoon butter. Add the garlic clove and cook until fragrant, about 2 minutes. Add the chestnuts, carrots, turnips, onions, celery and Swiss chard ribs, and cook for 4 minutes. Season lightly with salt and pepper.

Step 3Add one-fourth cup stock and cook, stirring frequently, until the vegetables are lightly browned but still firm, about 8 to 10 minutes. Add more stock to the pan as it evaporates, about one-fourth cup each time, enough to just moisten the vegetables and cover the bottom of the pan.

Step 4Add the Swiss chard leaves, snow peas, one-fourth cup stock, 1 tablespoon olive oil and 2 tablespoons butter. Stir to combine. Cook, adding more stock only as needed until all the ingredients are meltingly tender, about 7 to 8 minutes.

Step 5Remove from heat and squeeze in the lemon juice. Adjust the seasoning, stir well and serve.

Each serving:
194 calories; 4 grams protein; 18 grams carbohydrates; 3 grams fiber; 13 grams fat; 4 grams saturated fat; 14 mg. cholesterol; 181 mg. sodium.
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